Type what you have

Ingredients

• ✓ red velvet cake mix
• egg
• vegetable oil
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cake mix, eggs, and oil together in a bowl until well mixed; fold in chocolate chips. Roll dough into 24 balls and arrange on an ungreased baking sheet.
3. 3 Bake in the preheated oven until lightly browned around the edges, 7 to 9 minutes.
4. 4 Cool on the baking sheet 2 to 3 minutes before transferring to a wire rack to cool completely, 15 to 20 minutes.

By rosebud15404

Ingredients

• ✓ red velvet cake mix
• butter
• egg
• lemon zest
• powdered sugar
• cornstarch

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix cake mix, cooled butter, eggs, and lemon zest by hand in large mixing bowl until well blended and a dough forms.
3. 3 Mix powdered sugar and cornstarch together with a fork in a shallow dish until blended.
4. 4 Form dough into 1-inch balls and roll in powdered sugar mixture. Place about 2 inches apart onto cool, ungreased baking sheets.
5. 5 Bake one sheet at a time in the center of the preheated oven until set, 9 to 11 minutes. Cool for 1 minute on the baking sheet, then transfer to a wire rack to cool completely, about 15 more minutes. Repeat to bake remaining cookies.

By Duncan HinesR Canada

Ingredients

• ✓ red velvet cake mix
• cake flour
• butter
• egg
• evaporated milk
• red food coloring
• decorator icing

Instructions

1. 1 Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
3. 3 Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
4. 4 Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
5. 5 Decorate fully cooled cookies as desired with icing.

By ahuwyler

Ingredients

• ✓ red velvet cake mix
• cooking spray
• whipped topping
• egg beater
• cream cheese
• whipped topping
• granulated sugar

Instructions

1. 1 For cakes, spray insides of 2 large microwave-safe mugs with cooking spray. Whisk together 2 cups Reddi-wip, Egg Beaters, and cake mix in medium bowl. Place half of batter in each mug. Microwave each mug individually on HIGH 1 minute to 1 minute 15 seconds or until set.
2. 2 For frosting, stir together cream cheese spread, 2 servings Reddi-wip and sugar in small bowl until blended. Invert each cake onto a plate; top each with half of the frosting.

By Reddi-wip

Ingredients

• ✓ red velvet cake mix
• cooking spray
• water
• oil
• egg
• milk
• instant cheesecake-flavored pudding mix
• cherry pie filling
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
2. 2 Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
4. 4 When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
5. 5 Meanwhile, cut the cooled cake into 1-inch cubes.
6. 6 Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
7. 7 Garnish with whipped cream.

By Deb Weddle

Ingredients

• ✓ red velvet cake mix
• egg
• vegetable oil
• bourbon
• cream cheese
• butter
• evaporated milk
• vanilla
• coconut
• confectioners' sugar
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
3. 3 Bake cookies in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 To make the icing: Combine cream cheese, butter, evaporated milk, vanilla, and coconut in a large bowl. Add confectioners' sugar, 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
5. 5 Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.

By DAWNV4

Ingredients

• ✓ red velvet cake mix
• cream cheese
• granulated sugar
• egg
• vanilla
• lemon juice
• water
• vegetable oil
• egg
• powdered sugar

Instructions

1. 1 Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
2. 2 Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
3. 3 Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
4. 4 Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
5. 5 Store covered in refrigerator.
6. 6 Garnish with powdered sugar, if desired.

By Duncan HinesR Canada

Ingredients

• ✓ red velvet cake mix
• vanilla extract
• milk
• butter
• powdered sugar
• cream cheese
• baking spray
• cinnamon
• white sugar
• brown sugar
• butter
• oil
• salt
• milk
• all-purpose flour
• active dry yeast
• water

Instructions

1. 1 Combine warm water and yeast for dough in the bowl of a stand mixer; beat until combined. Allow to sit and bloom, 5 to 10 minutes. Yeast should activate and mixture should have foam on top.
2. 2 Add flour, cake mix, warm milk, and salt. Switch to the dough hook and mix on low until dough comes together and starts to pull away from the sides, about 5 minutes.
3. 3 Grease a large bowl with a light coating of oil. Form dough into a ball and place in the greased bowl, turning to coat all sides. Cover with plastic wrap and a towel. Place the bowl over a pan of hot water and let sit until almost doubled in size, about 1 hour.
4. 4 Mix butter, brown and white sugars, and cinnamon for filling together in a medium bowl until well combined.
5. 5 Spray a large baking pan with baking spray.
6. 6 Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough, then roll up into a long log. Slice into 12 rolls and place on the prepared pan. Allow to rise until doubled in size, 30 to 45 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Bake rolls in the preheated oven until golden, 20 to 25 minutes.
9. 9 While the rolls are baking, combine cream cheese, powdered sugar, butter, milk, and vanilla for icing in a bowl. Beat with an electric mixer until smooth and pourable. Transfer icing to a plastic zip-top bag.
10. 10 Remove cinnamon rolls from the oven. Snip a corner off of the zip-top bag and drizzle icing over the warm rolls. Serve immediately.

By Asgard Ranch

Ingredients

• ✓ red velvet cake mix
• butter
• all-purpose flour
• egg
• white chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2. 2 Beat butter in a mixing bowl with an electric mixer until fluffy. Slowly mix in cake mix and flour until combined. Add egg and beat until mixed completely. Add white chocolate chunks and mix until well combined, about 1 minute.
3. 3 Form dough into 1-inch balls and place on the prepared sheet.
4. 4 Bake in the preheated for 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes..

By lscribbet

Ingredients

• ✓ red velvet cake mix
• egg
• water
• sour cream
• instant chocolate fudge pudding mix
• cherry pie filling
• semisweet chocolate chip

Instructions

1. 1 Grease the crock of your slow cooker.
2. 2 Blend cake mix, eggs, water, sour cream, and chocolate pudding mix together in a bowl with an electric hand mixer until you have a smooth batter. Stir cherry pie filling and chocolate chips into the batter; pour into greased crock.
3. 3 Cook on Low until set in the middle, about 4 hours.

By beth toz

Ingredients

• ✓ red velvet cake mix
• butter
• egg
• egg yolk
• cream cheese
• sour cream
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
2. 2 Mix red velvet cake mix, butter, 1 egg, and 1 egg yolk together in a large bowl. Press evenly into the bottom of the prepared pan.
3. 3 Whisk cream cheese, sour cream, sugar, and vanilla extract together in a separate bowl. Beat in 1 egg until smooth. Beat in 1 egg yolk.
4. 4 Spread cream cheese mixture over the red velvet layer in the pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan, about 30 minutes. Cut into bars.

By Mrs Fitz