Big Red Cake Recipes

BIG RED CAKE

Steps:

• Dump first 9 ingredients into large mixing bowl.
• Beat on low speed of mixer, scraping sides of bowl constantly, till well combined.
• Beat on high speed, for approximately 3 minutes.
• Bake at 350 degrees, for 40 to 45 minutes, in a greased and floured 9"X13" cake pan.
• Remove cake from oven and poke holes throughout cake with handle end of wooden spoon.
• Mix package of gelatin with Big Red and pour over hot cake.
• Refrigerate.
• Prepare vanilla pudding, using ONLY 1 cup of milk.
• Mix with whipped topping; spoon over cooled cake.
• Decorate the top with strawberries if desired for a more elegant presentation.
• Keep refrigerated and covered.

GO BIG RED CAKE!

Steps:

• Sift together salt and flour.
• Make a paste of of coloring and cocoa.
• Cream sugar and shortening, add eggs and then add paste.
• Add buttermilk and flour alternately.
• Blend baking soda and vinegar in cup until it foams.
• Add to the vanilla batter.
• Bake in 3 layer pans, greased and floured.
• Bake at 350 F for 30 minutes.
• Frost with Big Red Cake Frosting!

BIG RED HEINZ KETCHUP CAKE

Steps:

• Heat oven to 350°F.
• Spray 2 (9-nch) round pans with cooking spray. Line bottoms of pans with parchment. Combine flour, baking powder, baking soda and spices; set aside. Mix ketchup, water and food coloring in separate bowl until blended.
• Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with ketchup mixture, mixing well after each addition. Pour into prepared pans.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese, vanilla and remaining butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Beat on high speed until light and fluffy.
• Stack cake layers on plate, filling and frosting with cream cheese mixture.

RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
• Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
• Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
• Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
• To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

EASY RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
• Pour into cake pan(s) and bake according to package directions.

BIG RED CAKE RECIPE - (3.6/5)

Steps:

• Prepare cake as per box directions cook in a 9 by 13 greased pan while cake is baking mix the strawberry jello with 1 cup of big red stir until dissolved then add rest of soda to mixture Leave cake in pan and while still hot poke holes in top with a fork pour big red mixture over top of cake make sure you get mixture in the holes refrigerate until set mix instant pudding as directed let set then fold pudding in with cool whip when cake is cold and set top it with the cool whip and pudding mixture. refrigerate until ready to serve