You do not need to spend extra dollars at a particular Bundt cake shop; here is a recipe to revival their recipe, and you get to lick the spoon! I will start posting absolutely from scratch, baby steps as you learn to bake and start sensing when a cake is done cooking by smell, sight, and toothpicks – never touch, they are hot, and you will burn your fingers!
1 Box 15.25 oz Duncan Hines Perfectly Moist Red Velvet cake mix
1 Box 5.90 oz Jell-O Instant Chocolate pudding
1 Cup Milk
⅔ Cup Cold coffee
4 Eggs
⅓ Cup vegetable oil
1 Tablespoon Vanilla
Preheat oven to 350 degrees, either butter and flour bundt pan or use Pam, set aside.
Mix all ingredients together till blended, pour into prepared bundt pan.
Bake for 50-55 minutes or till toothpick comes out clean, two things….1.) Your toothpick will have a red hue due to the red in the cake, do not panic 2.) When done looking at the red toothpick, did you see clumps of batter? No? Pull from the oven and set on a rack on your counter to cool for 15 mins. There was still batter on the toothpick? Set the timer for another 5 mins and poke again with a new toothpick when the timer goes off.
After the cake is cool, invert onto a flat plate or cake plate—Frost with cream cheese frosting. If you do not have a piping bag, coupling, and tips like most people, do not worry. Use a ziplock bag. Check out our tips and techniques section for ideas and help.
Elegant cake for holidays and special occasions. Use the leftover cake from leveling on a two-layer cake and crumble over your freshly frosted cake. If you do not have leftover crumbs, i.e., you made a bundt or a one layer cake, use red and white sprinkles, grated chocolate, or mini chocolate chips.