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This surprise bloody cake will definitely shock your Halloween guests! It’s a four layer vanilla cake with Swiss buttercream and raspberry coulis. Preheat oven to 350 degrees F. Butter and lightly flour four 6-inch cake pans. Line bottom with parchment paper and set aside. Sift together cake flour, baking powder, and salt. Set aside.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pans.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool. Next apply a crumb coat all over the cake. Red Velvet cake makes a lot of crumbs!
Preheat oven to 350 degrees F. Butter and lightly flour four 6-inch cake pans. Line bottom with parchment paper and set aside. Sift together cake flour, baking powder, and salt. Set aside. In another bowl, whisk together milk, egg whites, and vanilla. Set aside. In the bowl of a stand mixer, beat butter until smooth.
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