I thought todays’ recipe would be perfect to make for Valentine’s day but I should have submitted it last week. If you get the Photo Press early in the afternoon, it’s fast and easy so maybe you could whip it up for dinner. It would be good anytime, file it away for next Valentine’s day! My friend Faye Miller served this one time when I was a guest in her home. Her daughter Sheri made it for us. She used a gluten free cake mix as she is on a gluten free diet. It was delicious, but a regular cake mix would be equally good. Sheri did say that if you want it to be gluten free use pure vanilla. Years ago I made a from scratch Red Velvet cake. This is just as good and much faster to mix up. I hope that you enjoy it too.
Red Velvet Cake
1 regular size yellow cake mix
1 pkg. (3 oz.) instant vanilla pudding mix
2 Tbsp. of unsweetened cocoa powder
1 cup water
1 stick butter (1/2 cup)
3 large eggs
1 Tbsp. vanilla
3 1/4 tsp. red food coloring
Put all ingredients in a large bowl. Mix according to cake mix directions. Pour into a greased 9x13 pan, cupcake pan or 2 layer cake pan. Bake in a preheated oven at 350 degrees. 18-20 minutes for cupcakes, 25 minutes for 9x13 inch pan or until a tooth pick comes out clean.
1 8 oz. cream cheese, room temperature
1/2 stick butter, softened
3 cups powdered sugar
1 tsp. vanilla
Beat together cream cheese and butter, add vanilla, the beat in sugar until fluffy, frost cooled cake.
Have a great Valentine’s day and stay warm!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.