1 box (18 1/4 ounce size) red velvet cake mix 1 box (3.9 ounce size) instant chocolate fudge pudding and pie filling mix 1 1/4 cup water 1/2 cup creme de cocoa or raspberry liqueur or brandy 1/2 cup vegetable oil 4 jumbo or extra large eggs (at room temperature) 1 jar (12 ounce size) seedless raspberry jam vanilla buttercream frosting, 7-minute icing or chocolate fudge frosting
Preheat oven to 350 degrees F.
In a large bowl, combine cake mix, pudding mix, water, cup creme de cocoa or raspberry liqueur or brandy, and oil; add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary.
Fold in pecans. Spoon into two wax paper-lined greased 9-inch-wide heart shaped layer pans or one greased and floured 10-inch Bundt or tube pan. Bake for 30 to 35 minutes (heart-shaped layer pans) or 45 minutes (tube or Bundt pan), or until a wooden pick inserted into the cake layers or cake comes out clean.
Let cake or cake layers cool for 10 minutes in pan(s), top side up for tube cake and upside down for Bundt cake. Turn out onto wire rack(s) to finish cooling.
For heart-shape cake, arrange one layer on a cake serving plate. Evenly spread raspberry jam over cake layer. Top with second layer. Evenly spread top and sides with frosting of choice.
For tube or Bundt cake, spread frosting of choice over top and sides of cake. Sprinkle decorative confectioners' red sugar over cake as desired.
What pecans? There is no pecans listed in ingredients?
Jul 25, 2006
Ok it is 11:11 p.m.. I have made 2 of these cakes now! One I made as per the instructions and it looked nice and fluffy coming out of the oven then as it sat it sunk down to only a inch! As it cooled I still made it the same as instructions and it was just a stuck together cake though my husband thought it tasted good I personally thought it would be nice if it was light and fluffy like some cakes are. I tried again figured maybe leave it in the oven longer. I did just that and checked 6 times to be sure the toothpick came out clean it did. I put it on the rack and it starts to sink in AGAIN! I ran it back to the oven and put it in for a littl longer. It then came back up, but the second I took it out it sunk again. This really stinks since the cake is for tomorrow for work. Though it does taste ok it is by no means a red velvet cake. Unless stuck together chewy stuff is your liking. Anyone have any ideas? I like the recipe and it does taste good just would be better with a fluffy cake not a sunk in mess. HELP! Oh and I used glass to bake them in both times. Maybe using a regular old baking pan would be better? I made a carrot cake too tonight in my glass pan and it turned out fine no sinking in. I really want a velvet recipe with the jam inside. Maybe if this one does not work someone knows a good red velvet that is nice and moist and I can just add the jam myself when it is done cooling? Thanks if anyone knows any good ones!
Feb 9, 2006
Where are the pecans listed in your ingredients list? Suddenly during the directions it says to fold in the pecans. What pecans!?