WKYT - Chef Walter - Recipes

Big Red Cake Tuesday, March 9, 2010


Based on a Better Homes and Gardens Recipe

1 pkg two layer red velvet cake mix
1 4 serving pkg vanilla instant pudding and pie filling mix
4 eggs
1 cup water
1/2 cup cooking oil
1/4 cup cranberry juice
1 cup chopped pecans
1 1/2 cups powdered sugar
2 TBSP cranberry juice


Preheat oven to 325 deg. Spray a 10 inch Bundt pan with baking spray. In a large mixing bowl, combine cake mix, pudding mix, eggs, water, oil, and ¼ cup cranberry juice. Beat with an electric mixer on low for 30 seconds to blend and then on medium for 2 minutes. Batter will be thick. Sprinkle nuts in the prepared pan and spoon cake batter evenly over them. Smooth top of batter. Bake about 60 to 70 minutes or until cake tests done. Allow to cool about 15 minutes and invert onto a serving platter. Mix the powdered sugar and the 2 TBSP cranberry juice to make a glaze to spoon over the cake. Please note, this cake is very nice made with a fruity red wine instead of the cranberry juice.


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