Ingredients with Measurements:
- 1 box red velvet cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 can sweetened condensed milk
- 1 jar hot fudge sauce
- 1 container whipped topping
- Red food coloring (optional)
- White chocolate shavings (optional)
Special equipment needed:
- 9x13 inch baking pan
- Wooden spoon or skewer for poking holes in the cake
Step-by-step instructions:
1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until well combined.
3. If desired, add a few drops of red food coloring to the batter and mix until the desired color is achieved.
4. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Remove the cake from the oven and let it cool for 10 minutes.
6. Using a wooden spoon or skewer, poke holes all over the cake.
7. Pour the sweetened condensed milk over the cake, making sure it seeps into the holes.
8. Heat the jar of hot fudge sauce in the microwave according to the package instructions and pour it over the cake, spreading it evenly.
9. Let the cake cool completely in the refrigerator for at least 1 hour.
10. Once the cake is chilled, spread the whipped topping over the top of the cake.
11. If desired, sprinkle white chocolate shavings over the whipped topping.
12. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Chilling time: 1 hour
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 390
Total fat: 19g
Saturated fat: 7g
Cholesterol: 60mg
Sodium: 390mg
Total carbohydrates: 50g
Dietary fiber: 1g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- Instead of red velvet cake mix, you can use chocolate cake mix or vanilla cake mix.
- Instead of hot fudge sauce, you can use caramel sauce or chocolate syrup.
- Instead of whipped topping, you can use whipped cream or cream cheese frosting.
Variations:
- Add chopped pecans or walnuts to the top of the cake for added crunch.
- Use different colors of food coloring to make the cake match a specific theme or occasion.
- Add a layer of sliced strawberries or raspberries between the cake and whipped topping for a fruity twist.
Tips and tricks:
- Make sure to poke enough holes in the cake so that the sweetened condensed milk and hot fudge sauce can seep into the cake.
- Let the cake cool completely before adding the whipped topping to prevent it from melting.
- Use a serrated knife to cut the cake for clean slices.
Storage instructions:
Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave individual slices of cake for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the cake on a cake stand or platter and sprinkle white chocolate shavings over the top for added flair.
Garnishes:
White chocolate shavings, chopped nuts, fresh berries
Pairings:
Coffee, hot chocolate, or milk
Suggested side dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more sweetened condensed milk to the holes.
- If the whipped topping is too soft, chill it in the refrigerator for a few minutes before spreading it over the cake.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent it from spoiling.
Food history:
The origins of red velvet cake are unclear, but it is believed to have originated in the southern United States in the early 1900s. The cake's distinctive red color comes from the addition of cocoa powder and red food coloring.
Flavor profiles:
Sweet, chocolatey, creamy
Serving suggestions:
Serve the cake chilled for the best texture and flavor.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey