Here is my Red Velvet Cake story!  A friend of Courtney’s requested a birthday cake from us for her daughter’s birthday and she wanted the cake to be Red Velvet.  I had never made a Red Velvet cake before so I asked my good friend Ann, who is a spectacular baker, if she had a good Red Velvet cake recipe and so she checked with one of her friends who is an awesome cake maker and they gave me 2 different recipes to choose from.  I made the first one on the list (see recipe below) and, of course, both layers that I made and needed for the birthday cake sank in the middle!  Bummer!  So I threw them in the freezer thinking that I could use them for something at some point and then remade the Red Velvet cake by modifying the White Almond Sour Cream cake recipe which almost always seems to turn out for my fondant cakes.  Then I got a phone call from my adorable neighbor Mary asking if I would make desserts for a Holiday dinner for the ladies at my church so of course I said yes and I made Tuxedo Brownie Cups and Berries ‘n Cream Wonton Cups (both recipes on the blog already) and then decided to make Red Velvet Cake Balls with my sunken cake in the freezer!  🙂  They came out gorgeous and yummy but I forgot to take a picture of them so never posted the recipe but my friend Julie wants the recipe for the Red Velvet Cake so she can make the RV cake balls for Christmas so this recipe is for her and of course, all of you!   So the moral of the story is, if your cake sinks then make cake balls!

1 Red Velvet cake mix (Duncan Hines has a great one)

1 cup sugar

1 cup flour

6 eggs

1/2 cup oil

1 1/2 cups buttermilk

Mix all ingredients on low for 30 seconds then on medium for 2 minutes.  Pour in greased pans of desired size and bake at 300 for 20 minutes then at 325 for 20 – 30 minutes or until done (do not open door during the first 30 minutes of baking!).  If making cake balls, refer to recipe already on blog for “Basic Cake Pops” and just omit sticks.