Vera's Recipes

Cakes Fillings And Frostings

Yuletide Red Velvet Cake

Cakes Fillings And Frostings
Serves 16
15 ingredients
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Ingredients

  • 1 pkg Pillsbury Plus German Chocolate Cake Mix
  • 1 cup dairy sour cream
  • ½ cup water
  • ¼ cup oil
  • 1 oz 1 bottle red food color
  • 3 eggs
  • ½ cup velvety frosting Pillsbury's Best all purpose or unbleached flour
  • 1½ cup velvety frosting milk
  • 1½ cup velvety frosting sugar
  • 1½ cup velvety frosting margarine or butter, softened
  • 1 tbsp velvety frosting vanilla
  • 3½ oz garnish; 1 tube marzipan
  • garnish red food color
  • garnish green food color
  • garnish sugar

Method

  1. Heat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In a large bowl, combine all the cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour the batter into the greased and floured pans. Bake at 350 degrees F for 25 to 35 minutes or until the top springs back when lightly touched in the center. Cool 15 minutes; remove from the pans. Cool completely.
  2. Velvety Frosting: Lightly spoon the flour into a measuring cup; level off. In a medium saucepan, combine the flour and milk. Cook over medium heat until the mixture is very thick, stirring constantly. Cover the surface with plastic wrap; cool. In a large bowl, beat the sugar and margarine until light and fluffy. Gradually add the flour mixture by tablespoonfuls, beating at high speed until smooth. Beat in the vanilla. Fill and frost the cake, using 1 cup frosting between layers.
  3. Garnish: Divide the marzipan into 2 parts, making 1/4 and 3/4 portions. Knead a few drops of red food color into the 1/4 of marzipan. Form into 24 to 36 small balls to resemble holly berries. Knead a few drops of green food color into the 3/4 of marzipan. On a surface sprinkled lightly with sugar, roll the green marzipan to 1/8-inch thickness. With a 1 to 2-inch holly leaf cookie cutter or paper pattern and a sharp knife, cut 12 to 16 leaves. Arrange the leaves and berries on top of the cake. Store in the refrigerator.

Notes

Excellent Pauline cake. From Pauline Patterson, Feb '91. 12 to 16 servings. High altitude (above 3500 feet): add 2 tablespoons flour to the dry cake mix; bake as directed above. Per serving (1/16 recipe): 500 calories, 5g protein, 52g carbohydrate, 30g fat, 48mg cholesterol, 420mg sodium, 160mg potassium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.