2 Down the Lane

2 Down the Lane

Saturday, April 9, 2011

Fuzzy Red Velvet Cake


My friend, Denie, told me about this cake recipe 2 weeks ago.  I thought I was going to make it when our grandchildren came to fix the television.  I ran out of time and we had ice cream.  Last night we had dear friends over after we went out to celebrate our friend, Susie’ birthday.    I decided to make this cake.  It was a hit! 

1 (18.25 oz.) Duncan Hines Moist Deluxe Red Velvet Cake Mix
½ cup buttermilk
1 (21 ounce) can Comstock or Wilderness More Fruit Cherry Pie Filling or Topping
½ cup butter, melted
3 large eggs
1 tsp pure vanilla extract
9 oz. white baking chocolate
12 oz cream cheese, at room temperature
6 Tbsp butter at room temperature
1  ½ tsp. pure vanilla extract
4  ½ cups confectioners sugar
7  oz. flaked coconut


  1. Preheat oven to 350 F.  Grease and flour 3 round 8 inch cake pans.  Separate the cherries from the syrup by placing in a kitchen strainer over a bowl.  Reserve ½ cup of the syrup.
  2. In a large mixing bowl, add cake mix, buttermilk, ½ cup cherry syrup, melted butter, eggs and vanilla.  Blend with an electric mixer until the batter is combined.  Divide the batter evenly between the prepared pans. (I know, I am crazy but I weigh my batter in the pans so that the cakes will cook evenly.)
  3. Bake the cakes until they spring back when lightly pressed with your finger, 28-30 min.
  4. Remove the pans from the oven and allow to cool for 10 minutes.  Remove the cakes from the pans and cool completely for 30 minutes.
  5. Place the white chocolate in a small glass bowl.    Microwave on high for 1 minute.  Remove from microwave and stir until smooth.
  6. Place the cream cheese and butter in bowl of food processor.  Beat until well combined.  Add the melted white chocolate, vanilla and 2 ½ cups of confectioners’ sugar.   Add the additional sugar and blend until frosting is fluffy.
  7. To frost.  Place one cake layer on a serving platter and spread with frosting, top with cherries.  Place the second layer on the first and spread with frost.  Place the 3rd. cake layer on top and frost top and sides of cake.  Sprinkle and gently press coconut over entire cake.


Makes 8 servings  -- More like 14-16.  This is rich and good – you don’t need a huge piece

Denie used frozen coconut—I used regular coconut because I had it in the freezer.  I only made 2 layers and spread the cherries  on top for decorations. 
I honestly think this would work great in a sheet pan—I would cut the icing ingredients in half and use two cans of cherries on the top.  Obviously, this would make a great cake at any “RED” holiday-----Valentine, Fourth of July, Christmas---


1 comment:

  1. This looks great!! thanks for stopping in and commenting on my Raspberry Bard! White chocolate chips sound divine! :)

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