Saturday, 8 August 2015


1 pkt duncan hines red velvet cake mix
1 pkt instant chocolate pudding
4 eggs
1/4 cup canola oil
1 cup water
1 cup chocolate chips.

preheat oven to 180c grease and flour bundt tin, grease and line bottom of
cake tin.

stir the cake mix and pudding mix together to remove large lumps.

mix the water oil and eggs together and stir into cake/pudding mix till

stir in chocolate chips.

spoon into cake tin and level top.

cook for 40 -45 minutes until a skewer comes out clean.

cool in tin.  remove to wire rack.



3 cups icing sugar
3 tablespoon butter
1 teaspoons vanilla
9 drops red food colouring
1 dessertspoon cocoa

using 3 bowls, place 1 cup icing sugar and 1 tablespoon butter in each.

in 1 of the bowls, place the cocoa and mix with enough milk to make a spreadable paste.  spread around the top and 1/2 way  down the sides of the cake.

in the second bowl mix the icing sugar and butter with 1 teaspoon vanilla and enough milk to make a paste runny enough to run down sides of cake.

add the red food colouring to the 3rd bowl and mix to a runny paste with the milk.

drizzle red and white alternatively down the cake.

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