RED VELVET BUNDT CAKE

Red Velvet Bundt Cake image

Provided by Marge Taggart

Categories Cakes

Time 1h5m

Number Of Ingredients 12

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1 box 15.25 oz red velvet boxed cake mix (duncan hines)
1 c water (or milk)
3 large eggs
1/3 c vegetable oil
1 tsp vanilla extract
FROSTING
1/4 c heavy whipping cream
1 c vanilla or white chocolate chips
1/2 can(s) creamy classic vanilla frosting or 1 cup (duncan hines)
3/4 c walnuts, chopped and toasted
pinch flaked coconut, toasted
optional: powdered sugar

Steps:

1. Bake at 350 degrees in center of oven. Spray bundt pan with baking Pam.
2. Blend cake mix, water, oil, eggs, and vanilla into a large bowl at low speed until moistened, about 30 second. Beat at medium speed for 2 minutes. Pour batter into bundt cake pan.
3. Bake for 35 minutes or until cake springs back when touched lightly with your finger and cake begins to pull away from the bundt pan.
4. Cool cake in pan on wire rack for 15 minutes. Remove cake to cool for about 30 minutes before frosting.
5. FROSTING: For white chocolate ganache heat 1/4 cup heavy whipping cream in microwave for about 30 seconds, or until just at boiling point. Remove from microwave and add 1 cup of white chocolate chips. Whisk until chips are melted and blended into the cream. Let cool until slightly thickened, about 15 minutes. (You can add some powdered sugar to thicken as well.)
6. Drizzle white chocolate chip Ganache onto cake. Let set to hardened before adding the canned creamy vanilla frosting.
7. Microwave 1 cup of Duncan Hines creamy vanilla frosting for about 10 seconds to drizzle over top of the hardened white chocolate chip Ganache. This adds another flavor and texture. Sprinkle toasted walnuts & coconut on top. Also sprinkle some toasted walnuts on bottom of cake & slightly press into drizzled frosting for decoration.