Have you ever made a Red Velvet Cake?
Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
Creamy Caramel Red Velvet Cake
RED VELVET CAKE MIX
1 14 OZ. CANS SWEETENED CONDENSED MILK
COOKING OIL (see cake mix directions for amount)
1 CUP BUTTERMILK
1/4 CUP WATER
1 TSP. VINEGAR
Tip: Use amount of liquid cake mix calls for. If it has more than 1 1/4 cup, add enough water to equal amount shown for your cake mix. Example:
Cake mix calls for 1 1/2 cup water. Use an additional 1/4 cup of water.
Add buttermilk, oil, eggs, vinegar to a bowl. Add cake mix and mix for 2 minutes. Pour into a VERY WELL GREASED Bundt pan. Fill 1/2 full maximum. Add Eagle Brand milk by pouring it evenly on top of center of cake.
Bake in a 325-degree oven for 1 hour. Let cake cool 15 minutes. Flip upside down and if caramelized topping sticks to pan use a spatula and spread it on top of cake. Enjoy with a Chocolate Cake or any flavor cake mix. Makes a delicious caramel flavored topping.
Option: If using different cake mix (like devils food) omit vinegar and buttermilk. Mix cake batter per package directions with same ingredients listed on box. Pour cake batter into bundt pan then pour in sweetened condensed milk. Bake at 325 degrees for 1 hour.
Today I experimented with a video I saw on social media. Even if the cream didn't form a solid topping, everyone raved about how delicious it was. I knew that I would post it and make it again!
Oh, this is a great cake to take to potlucks and is so easy because you don't have to make an icing for it!
I know that you will enjoy it and would love for you to make a comment on the video tutorial and let us know how much you enjoyed the recipe!
The next time, I am going to use it with a devils food cake mix, but I wont be adding buttermilk to that one.
Thanks so much for watching this video and for watching Collard Valley Cooks! Please share our information with your friends and family.
Chris & Tammy Nichols