Monday, March 10, 2014

red velvet bundt cake


the goods:

cake:
1 box red velvet cake mix
1 package white chocolate instant pudding
4 eggs
2/3 cup oil
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract

chocolate glaze:
1/3 cup unsweetened cocoa powder
1 and 1/2 cups powdered sugar
3 tablespoons butter, melted
2-4 tablespoons milk

vanilla glaze:
1 and 2/3 cup powdered sugar
3 tablespoons butter, melted
2-4 tablespoons milk


Preheat oven to 350 degrees and generously grease Bundt pan. Sift cake mix into a large bowl. Add pudding mix, eggs, oil, sour cream, milk, and vanilla and stir until smooth. Pour into Bundt pan, spread out evenly and bake 45-55 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes in pan on wire rack, then invert directly on wire rack to cool completely.
Make each glaze in separate bowls, using a whisk to combine ingredients. Pour each glaze into a plastic bag, snip the corner and drizzle over cooled cake.

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