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I guess everyone drops a red velvet cake on their kid’s bike once in a while. Time to get over it and move on to a new and exciting cookie recipe.
Maybe Lynne has some ideas. This site always makes me happy for some reason. Remember, keep your sound on.
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{ 4 comments… read them below or add one }
Hi, Anna! I don’t think you should give up on your bundt cake idea just yet. I happen to think it’s an inspired vision! But how about instead of a proper cheesecake filling, you omit the eggs and just use sweetened cream cheese (say a pound of softened cream cheese mixed with a cup of powdered sugar and perhaps a splash of vanilla for good measure? (I used this as a filling for a New Orleans King Cake once and it was yummy.) Maybe that would do the trick? Just an idea. And of course, SPRAY YOUR PAN! Tee hee.
Good luck–Gina
I agree with Gina. What about cheating and using that premade cheesecake filling or even cheesecake flavored cream cheese? I love red velvet and am eagerly anticipating this recipe!
I finally made those wonderful caramel brownies you posted in April. OMG, they are over the top…thanks for the great recipe.
Gina, the filling didn’t have any eggs — it just looked like it did. I think the filling was fine, it was the cake that was the problem….and the non-use of cooking spray.
Which brings me to the next comment from “HippyDippy”. I actually love the red velvet cake recipe from Anne Byrne — the one in The Chocolate Cake Mix Doctor that begins with a white cake mix. However, I was determined to do this one from scratch. Maybe I should just try it with Anne Byrne’s recipe but bake it in a bundt cake and use the cream cheese filling recipe.
Cindy, I feel kind of bad about not having a recipe on Chocolate Chip Day — I really, really do.
Janet, thank you SO MUCH for trying that recipe. Those brownies are incredible — especially after being chilled overnight. That is my favorite caramel brownie recipe in the world. It’s from Rebecca Rather.