Red Velvet Cake
Duncan Hines
Originally from Down South, and once the signature dessert at the Waldorf-Asotria in the 1920s, the Red Velvet Cake has become a North American favorite. It's hip, fun, and easy to make. Red Velvet Cake is a hit at every party.
Directions
- Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).
- Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
- Bake in a 13 x 9-inch pan for 35-38 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
- Garnish, and enjoy!
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