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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Red Velvet Bundt Cake Recipe

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This recipe for Red Velvet Bundt Cake is from The Donnerberg/Blankenship Lagniappe and More Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package red velvet cake mix*
1 package instant chocolate pudding mix
1 cup sour cream (not low fat, thank you very much)
4 large eggs
1/2 cup water
1/2 cup oil

* You may substitute any chocolate cake mix if you can't get your hands on a red velvet mix, but you'll need to add red food coloring - use the Wilton no-taste red. Add a tablespoon of white vinegar also to give your cake the red velvet "bite".
Directions:
Directions:
Preheat your oven to 350 degrees. In mixer, blend all of the ingredients on low speed until lightly blended and then crank up the speed for about a minute. Don't overbeat.

Pour batter into a bundt pan that has been sprayed with non-stick cooking spray. Bake for 45-50 minutes and remove to cool on a rack. The cake should release from the pan easily after 15 minutes. Allow to cool completely before frosting.

 

 

 

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