Red Velvet Cake Remix by Geisel Nye

Yield: 1- 8”- 3 layer cake tier or 24-30 cupcakes

Ingredients:

1 box Duncan Hines Red Velvet Cake mix (Do not substitute with another cake mix)

1 Cup all-purpose flour

1 Cup Sugar

1 Tbls Cocoa powder

2 Cups buttermilk

4 large eggs

1 Tbls vanilla

Directions:

1. Combine cake mix, flour, sugar and cocoa powder in a large bowl. Whisk dry ingredients until thoroughly combined.

2. In the bowl of a stand mixer fitted with paddle attachment add: buttermilk, eggs and vanilla. On low to medium speed, whisk ingredients until smooth.

3. Add dry ingredients by 1/3 and mix just to combine. Repeat until all dry ingredients are incorporated and batter is smooth. Do not over mix.

4. Preheat oven to 350 degrees. Prepare cake pans with parchment paper rounds and small amount of Bakers Joy spray. Fill 3 – 8” cake pans evenly with batter and bake for 25-30 minutes or until cake springs back when touched lightly. Allow to cool for 15 minutes and invert onto card board cake circles. Peel off parchment and flip again until the top side is up. Allow to cool and assemble with Cream Cheese Buttercream.

Cream Cheese Buttercream:

2 Cups unsalted butter = 1 lbs

1 8 oz block of cream cheese, cubed

8 Cups of powdered sugar = 2 lbs

2 Tbls milk or heavy cream

1 Tbls vanilla

½ tsp salt (optional)

1. In the bowl of a stand mixer combine butter and vanilla. Mix until fluffy.

2. Add powdered sugar a few cups at time and mix until smooth each time. When mixture becomes too thick, add milk and beat on high speed for a minute.

3. While mixer is running on medium speed add cream cheese a few cubes at a time and beat until light and fluffy.

4. Taste and adjust to your liking. Add salt if desired or more powdered sugar or more milk.