When This Velvet Dish Met Almond Bliss
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Almond Frosting, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, buttermilk, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cream cheese, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Red Food Coloring, red velvet, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Here is a full-bodied and rich dessert that is desired all over the world. You can’t go wrong with this smooth and creamy cake!
Have you ever met anyone who doesn’t delight in this divine dessert? Don’t go red over this red velvet if you need a second helping. And don’t worry, this recipe makes a 2 layer cake, so there are plenty of pieces to go around. This classic red velvet cake is the perfect dessert for Valentine’s Day, or any romantic dinner. However, I would gladly make this cake even if it was just for myself!
And if you think a cake would be too fancy for a weeknight get-together with friends, you could use this same recipe and turn it into cupcakes, instead. Just make sure you have the recipe at hand when you’re serving this – people are going to be begging for it!
You know what I have yet to try? Different food colorings! I’m dying to make a purple velvet cake, or a blue one! Imagine the surprise when your guests cut a slice of this cake and it turns out something completely unexpected!
Recipe and photo courtesy of Yummy.
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