Red Velvet Cake
Description
This recipe may very well be the reason why my husband married me. I made it for him our very first valentines day together, and after that he was smitten. I’ve had people ask me why I would put bacon on a cake, and all I can say to that is, “If you have to ask why I would put bacon on cake, we cant be friends.” Trust me guys, this one is GREAT.
Scale
Ingredients
- 1 Box Red Velvet Cake Mix
- 1 Pack chocolate pudding mix
- 3 eggs
- 1 1/4 C Milk
- 2/3 C melted butter, cooled
Instructions
- Mix all ingredients and bake as per direction on the box.
- Let cool completely.
I KNOW. I used a box mix so obviously I’m a fraud. If you have a red velvet recipe you love, by all means, use it. But honestly guys, if you use a box mix as a base, and add your own real, good ingredients, you cant even tell the difference! ( In most cases)
Cream Cheese Frosting
Scale
Ingredients
- 1C Salted Butter, softened
- 16oz Cream Cheese, softened
- 6C Powdered sugar
- 4t vanilla extract
Instructions
- Mix the cream cheese and butter together until well blended and you cant see any chunks. Stir in the Vanilla, then slowly add the powdered sugar. If you want your frosting thicker, add more powdered sugar, if you need it thinner, add milk.
- Personally I like this frosting THICK because it has to be able to hold a TON of bacon sprinkles without sliding down the side of the cake. ( A bacon slide sounds fabulous BTW)
- Start by adding about 1/4in (or more) of frosting on top of the first layer. Sprinkle a layer of bacon sprinkles. Stack the second layer on top. Scoop a HEAPING cup of frosting on top of the second layer and spread across the top, and down the edges. Continue with more frosting until the entire cake is covered and all sides are even.
Bacon Sprinkles
Scale
Ingredients
- 2 Packages bacon
- 1/2C Granulated sugar
Instructions
- Cut all the bacon into quarters and fry in a heavy bottomed pan. Drain fat if you need to so that the bacon cooks evenly.
- Set all the bacon on a paper towel to drain as much of the bacon grease as possible. Once cool, rough chop the bacon.
- Use the same pan, and pour the sugar into the bottom on medium heat. Cover with cooked bacon, and STIR continuously. You want all the bacon covered, and you REALLY don’t want to burn that sugar. This will take about 5 minutes.
- Once the sugar is melted and the bacon is all covered, pour it all out onto wax paper and let cool.
- Put all the candied bacon into a food processor and blend until it looks like little pebbles ( or sprinkles!) Don’t over-blend, or you’ll end up with bacon jam instead of bacon sprinkles.
- Cover all sides of your cake with the sprinkles starting at the bottom, and working your way up to the top. These are AMAZING so you’ll want to cover pretty much every possible spot on your cake. Save the leftovers (provided you have any) for garnishing slices or ice cream.
- Refrigerate 1 hour before serving for the perfect consistency. Be the frickin’ champion of the party.
