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Whisk in cocoa powder, red food coloring and hot water until completely well mixed. Alternate dollops of vanilla and red velvet cake batter into Bundt® pan using a skewer to swirl batter. Bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Pour 1/2 of cake batter into a separate bowl and set aside. Whisk in cocoa powder, red food coloring and hot water until completely well mixed. Alternate dollops of vanilla and red velvet cake batter into Bundt® pan using a skewer to swirl batter.
A delicious spin on the classic Red Velvet Cupcake using a double dose of raspberry liqueur and a tangy cream cheese frosting. These cupcakes are the perfect way to treat yourself or your sweetie this Valentine’s Day! Allow butter and eggs to stand at room temperature for 30 minutes.
Vanilla and red velvet flavors get swirled in a perfectly tender, moist and absolutely decadent pound cake!! Start by preheating your oven to 325°F then liberally spray a 12-cup Bundt® pan with non-stick baking spray. In your mixer bowl, add butter and cream cheese and beat for two minutes on high speed.
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