Faith is not demanding what we want; it is trusting God's goodness in spite of life's tragedies. Dave Branon
I'm looking for the frosting from one of those little recipe books, betty crocker and it was for a red velvet cake made with marshmallow cream. Do you have the recipe for this frosing?
I make mine with a Marble Cake mix also, but at the request of a co-worker I use frosting made from instant vanilla pudding. It's what her Mom used to make her for her Birthday. I owed her a favor one day and asked what I could do for her, and not being a shy person,,, she ordered a Red Velvet Cake with "THIS frosting" and she handed me the recipe. lol. It's the frosting I always use now. I do add powdered sugar and a little extra milk just to stretch it out some & make it more stable for a layer cake. Just made it a few days ago as a matter of fact because my DH reuested it for his BDay also.
Posted by: dessert1st
½ c sugar
½ c margarine
½ c crisco
Beat 10 minutes, then add:
1 c milk
1 sm instant pudding
1 t vanilla
Beat additional 10 minutes.
This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste.
1/2 cup shortening1-1/2 cups sugar2 eggs1 bottle (1 ounce) red food coloring3 teaspoons white vinegar1 teaspoon butter flavoring1 teaspoon vanilla extract2-1/2 cups cake flour1/4 cup baking cocoa1 teaspoon baking soda1 teaspoon salt1 cup buttermilkFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened3-3/4 cups confectioners' sugar3 teaspoons vanilla extractIn a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. Yield: 12 servings.
Sylvia's Red Velvet Cake posted by GrannyBarbieJ TexasFor the cake: 2 1/2 cups sifted cake flour 2 teaspoons cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 cups sugar 1/2 cup (1 stick) unsalted butter, softened 2 large eggs 1 cup buttermilk 2 ounces red food coloring 1 teaspoon distilled white vinegar 1 teaspoon vanilla For the Frosting: 1 (8-ounce) package cream cheese, softened 1/2 cup (1 stick) unsalted butter or margarine, softened 1 pound box confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecansFor the cake: Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool. For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates.
I have made 3 red velvet cakes in the past year with 3 different recipes ( from scratch ) and I just can't see what all the hype is about this cake ( My opinion only) I only made these cakes because everyone talks about how good they are. After making the cake 3 times, I would far rather have a good old fashioned chocolate cake. As I stated " My opinion only"
I haven't ever used a cake mix - other than the red velvet cake mix and I don't particularly like it. I will try the marble one next time. I generally use that cake mix to make a really neat cake with 4 different "colors" and it is spectacular when you slice it.
My "scratch" red velvet cake mix is very good but I also like the cream cheese icing better than the one that "comes" with my recipe. However, there is one thing about the "included frosting recipe" - not as sweet as other frostings.
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