Simply add eggs, oil, water&icing. Only naturally sourced colours and no preservatives. Red colour chocolate cake mix. The red spoon promise: With Betty you can bake perfect cakes every time. Love Betty. More Betty hints&tips. For further recipe ideas and advice visit www.bettycrocker.co.uk
Sugar, Wheat Flour, Palm Fat, Fat Reduced Cocoa Powder (3%), Dextrose, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate, Whey Powder, Emulsifiers: Propane-1, 2-Dial Esters of Fatty Acids, Mono-Diglycerides of Fatty Acids, Modified Corn Starch, Salt, Stabiliser: Sodium Carboxymethylcellulose, Colours: Paprika Extract, Carmine, Flavouring
Preparation & Storage
- This Red Velvet Cake oozes sophistication with its ruby-coloured, luscious sponge and rich chocolatey flavour. So grab your apron and mixing bowl and fire up your oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4 - it's baking time!Don't forget the icingPreparation 10 minsBaking time 23-28 minsServes 12All you need is:65ml vegetable oil (4 1/2 tbsp)205ml water3 medium free range eggs1 tub of Betty Crocker Vanilla or Cream Cheese Style Icing2 x 8"well-greased cake tinsOnly 3 steps to cake heaven...1 Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.2 Pour the cake mixture evenly into your two greased cake tins.3 Bake in the centre of the oven for between 23-28 minutes or until a rounded knife inserted fully into the centre of the cake comes out clean, then coolon a wire rack. Sandwich your cakes together with a layer of Betty Crocker Vanilla or Cream Cheese Style Icing before covering with lashings of Icing. Then having admired your creation, enjoy a slice....mmmm gorgeous!Bake it yoursSprinkles some fresh raspberries on top to create the pinnacle of cake perfection!
Store in a cool dry place