Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Heart-Shaped Red Velvet Bundt Cake

    Lobo
    Lobo
    Moderator
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    Posts : 28411
    Join date : 2013-01-12

    Heart-Shaped Red Velvet Bundt Cake Empty Heart-Shaped Red Velvet Bundt Cake

    Post by Lobo Wed 13 Jan 2016, 9:54 pm

    Heart-Shaped Red Velvet Bundt Cake Img4l
    Heart-Shaped Red Velvet Bundt Cake
    Heart-Shaped Red Velvet Bundt Cake Translucent
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    Prep Time: 10 minutes
    Cook Time: 60 minutes
    Servings: 16
    Preparing a moist red velvet Bundt cake is simple using our cake mix flavored with rich cocoa. Baking it in our scalloped heart-shaped pan results in a dessert that’s worthy of the most romantic of occasions.






    • 274

    Ingredients:


    • 4 eggs
    • 1 1/2 cups (12 fl. oz./375 ml) canola oil
    • 1 1/2 cups (12 fl. oz./375 ml) buttermilk
    • 1 Tbs. white vinegar
    • 1 package red velvet Bundt cake mix
    • Confectioners’ sugar for dusting
    • Heart-shaped candy sprinkles for garnish (optional)

    Directions:

    Have all the ingredients at room temperature.

    Position a rack in the lower third of an oven and preheat to 350°F (180°C). Butter and flour a scallop heart Bundt cake pan.

    In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs, oil, buttermilk and vinegar. Beat on medium speed until combined, about 30 seconds. Add the cake mix and beat until blended and smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more.

    Pour the batter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. To level the cake, using a serrated knife, gently saw off any portion of the cake that rose above the edge of the pan. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours.

    Just before serving, dust with confectioners’ sugar and garnish with candy sprinkles. Serves 16.

    Williams-Sonoma Test Kitchen

      Current date/time is Tue 07 May 2024, 8:08 pm