Red velvet pound cake with cake mix

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Red Velvet Pound Cake

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Ingredients For red velvet pound cake
How To Make red velvet pound cake
What can I add to a red velvet cake mix to make it better?
Is red velvet cake mix just chocolate?
Is it better to use oil or butter in red velvet cake?
Why do you add vinegar and baking soda to red velvet cake?

By Lori Brainerd

from Great Bend, KS

I don't remember where I found this recipe, to be honest! It's super easy to make and you can change it up with different flavors of cake mix & puddings to fit your mood & the season. It's such a moist cake, the glaze can be optional!

Ingredients For red velvet pound cake

1 pkg
red velvet cake mix
1 pkg
white chocolate instant pudding mix

How To Make red velvet pound cake

1
Preheat oven to 350 degrees. Grease a 10-inch bundt pan & set aside.
2
In a large bowl, combine all ingredients in order given. Beat on medium speed for 2 minutes; pour into prepared pan. Bake 50 to 60 minutes. Cool in pan 10 - 15 minutes before removing to serving plate. For glaze, use 1/2 cup frosting & microwave 15 - 30 seconds until liquid; drizzle over cake.
3
You can use any combination of cake mix & pudding...I've tried lemon cake mix and lemon pudding, chocolate cake mix & chocolate pudding with white glaze, and at Halloween I made it with spice cake mix and pumpkin spice pudding, with cream cheese frosting.
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What can I add to a red velvet cake mix to make it better?

For a richer flavor, substitute equal quantities of melted butter for the oil. Adding an extra egg is one way to add density. Substitute the water with equal parts milk, or in the case of red velvet cake, buttermilk. Or substitute half parts water and half parts sour cream.

Is red velvet cake mix just chocolate?

Many people wonder, is red velvet cake really just a chocolate cake? While it certainly has a chocolate flavor and cocoa powder as a main ingredient, a red velvet cake is not a chocolate cake. It has far less cocoa powder in it than a traditional chocolate cake recipe.

Is it better to use oil or butter in red velvet cake?

Substituting 100% butter in baking, with oil tends to make the texture of baked goods a little dense, I feel. Since butter gives the cake a good texture, adding a tablespoon or two of oil to butter-based cake makes the cake very moist.

Why do you add vinegar and baking soda to red velvet cake?

Red velvet cake is as striking visually as it is delicious. There's just something about that deep, red cake against the cream cheese frosting. Mixing the baking soda with the vinegar is an interesting technique that you don't see very often in cakes, but its purpose is to generate extra rising power.