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Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a handheld electric mixer), combine cake mix, vanilla pudding mix, and cocoa powder. Mix on low speed to combine.

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In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add powdered sugar. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.

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Stir in the flour. Turn the mixer to low and add in the flour and red food coloring. Mix until smooth (30 seconds to 1 minute), scraping the sides of the bowl as necessary. Pour the cake batter into the pans. Divide the cake batter equally into the 3 8-inch or 9-inch prepared pans.

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Bake for 10-12 minutes. Let cool completely. To make the filling, combine the milk, cream, sugar, and cocoa in a medium saucepan and stir to dissolve the sugar and cocoa. Heat the mixture over medium heat until steaming and bubbles appear around the edges. Meanwhile, whisk together the eggs, buttermilk, and cornstarch.

Red Velvet Cake Pie stock image. Image of ornate, online 125729101

Preheat your oven to 350 degrees. Line two or three cookie trays with parchment and set aside. Combine the first 5 ingredients in a large bowl. Whisk together until the batter is smooth. Drop by heaping tablespoon full onto your prepared sheets leaving at least a 2 inch space between each cookie. Bake 10-12 minutes.

Fudgy Red Velvet Cake Pie from my Pinterest Party

Directions. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.

Red Velvet Cake Pie stock image. Image of chocolate 125729031

Add the vanilla and food coloring and mix well, then add the dry ingredients and mix until combined. Spoon the red filling into the chilled pie and spread into an even layer. Bake until the crust.

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To do so, add 1 and 1/2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir the two together, then let it sit for 5 minutes before using. Sheet Cake: This batter fits nicely into a 9×13-inch cake pan or 12×17-inch sheet pan.

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Instructions. Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper and set aside. In a large mixing bowl using either a stand mixer or an electric hand mixer, cream together shortening, sugar, and brown sugar. Add one egg at a time and combine.

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Melt the butter and let cool a bit. In a mixer, beat 3/4 cup of the sugar, baking powder, cocoa, 3 of the eggs and melted butter. Add food coloring until smooth. Pour this over the chocolate chips that you placed in the crust. In a cleaner mixer bowl, beat the other 3/4 cup sugar, 1 egg, and the cream cheese until smooth.

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Chill the dough while making the filling. 3. Preheat the oven to 350°. 4. To prepare the filling, melt the butter and chocolate in a small saucepan over medium-low heat. Remove from the heat and allow to cool. 5. Beat the eggs in a large mixing bowl with a whisk until frothy, and then add in the sugar.

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Preheat oven: Preheat oven to 350°F. Place unrolled pie crust in a 9" pie dish and chill until needed later on. Combine filling ingredients: In an electric mixer, cream brown sugar and butter until crumbly. Then, mix in eggs, vanilla, cocoa, and baking powder.

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Place powdered sugar into a separate bowl. Scoop a spoonful of dough into your hands and roll into a ball. Drop a few of the dough balls into the powdered sugar and toss to coat. Place the dough balls onto an un-greased cookie sheet and bake for 10-12 minutes.

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Set aside. Whisk the flour, cocoa powder, baking soda, and salt together. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined.

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Preheat oven to 350 degrees and roll out pie crusts into pie pans. Prepare cake mix according to instructions on back (Duncan Hines calls for 3 eggs, 1-1/4 cup water, and 1/3 cup oil). Mix well and pour into 2 refrigerated pie crusts in pans. Bake for 30-35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean.

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Drain, cool, peel, and mash the sweet potatoes until smooth. In a bowl, combine mashed sweet potatoes with butter, sugar, eggs, spices, cocoa, and cream. Mix until smooth. Pour the mixture into unbaked pie crusts, spreading it evenly. Bake for 45-50 minutes until the filling is set and the crust is golden brown.