Ina Paarman's Red Velvet Cake Mix 580g

Sugar, Wheat Flour (Gluten), Corn Starch, Raising Agent, Dextrose, Cocoa Powder, Salt, Fibre, Beetroot Powder [Red Beet Juice Concentrate, Maltodextrin, Citric Acid], Colourant, Flavourings

Egg
Dairy
Wheat
Gluten

Eggs: 2 x Extra Large or Jumbo Eggs
Oil: ¾ Cup (180 ml) Canola or Sunflower Oil
Butter: ¼ Cup (60 g) Butter, Melted
Milk: ¾ Cup (180 ml) Full Cream Milk, Hot
(Kosher households can replace the full cream cow's milk with coconut milk.)

2 x Cake Pans (20 cm / 22 cm) or 1 x 12-Cup Muffin Pan for Cupcakes (7 cm x 3 cm Deep)
Electric Beater
Spatula

(Oven Rack in Middle Position)
Layer Cake: 25 - 30 Minutes at 180°C
Cupcakes: 12 - 15 Minutes at 190°C

RED VELVET CAKE – AS ILLUSTRATED ON BOX

Adjust oven rack to the middle position. Preheat oven to 180°C. Butter cake tins generously and line bases with baking paper or spray with a non-stick cooking spray.
Beat eggs, oil, and melted butter together for 30 seconds on high speed, until well-blended.
Add hot milk and beat briefly on high speed.
Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to over-mix.
Divide mixture evenly between the two prepared pans, and level the tops with the back of a tablespoon.
Place in oven and bake for 25-30 minutes. Cake is done when a thin-bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool cakes in the pans for 10 minutes. Turn out on a cooling rack. Do not ice until cakes are completely cool. Delicious with cream cheese icing – see method below for foolproof recipe.
FOOLPROOF CREAM CHEESE ICING

YOU WILL NEED:

125 g Butter (At Room Temperature)
250 g Cream Cheese or Smooth Cottage Cheese
± ¼ cup (60 ml) Full Cream Milk
1 x 250 g Ina Paarman’s Vanilla Icing Kit

METHOD:

Cream butter until soft. Add cream cheese and beat lightly until smooth.
Add milk and beat in.
Add Vanilla Icing Mix and beat on slow speed until evenly blended. Fold in a little more milk to soften the icing, if too firm.