Red velvet cake is one of those Southern specialties that don’t often see the light of day anywhere else. If you’ve never had it before, a slice of red velvet layer cake could be, visually speaking, a bit disturbing. The color is surprisingly intense. Once you’ve tasted it, though, you’ll forget all about the unnatural color and just enjoy the unexpected chocolatey hit.
Originally, it was unprocessed cocoa powder that gave the cake a reddish color. Now, in these days of Dutch-processed cocoa, the color is ‘enhanced’, but the end result is still wonderfully rich. Be warned, though: the color of the batter is like nothing you’ve ever seen, except maybe on C.S.I.!
Because this recipe uses a standard cake mix and frosting, it would be an easy way to serve an unusual dessert on Halloween without too much trouble. The thicker-than-normal batter is piped into a dog bone shape; you can either freehand it or, if you have a dog bone cookie cutter, trace the outline on the parchment. If you don’t have a piping bag, spoon some cake batter into a ziploc bag, seal the air out, and cut a very small tip off one of the bottom corners. (Remember, you can always make the hole larger, but it’s tough to make it smaller!)
These delicious cookies also work wonderfully if you’re making your own homemade ice cream sandwiches!
Here’s a photo of one of the Red Velvet Devil Dawg Sandwich Cookies.
1/4 cup unsweetened cocoa
1 box Duncan Hines red velvet cake mix (18.25 oz box)
White, vanilla, or cream cheese frosting (I used Pillsbury White Frosting)
Red icing (optional)
Preheat oven to 350 degrees. Add the cocoa to the dry cake mix and prepare according to package directions, reducing water to 1 cup and oil to 1/4 cup.
Line a cookie sheet with parchment paper. Spoon some of the cake batter into a piping bag with a medium hole tip or a ziploc with the corner cut off. Pipe the outline of a dog bone shape about 3-1/2 inches long on the parchment and fill in a single layer. Bake at 350 degrees for 15 minutes or until firm. Cool on wire rack.
Make a cookie sandwich using your choice of frosting, dust the tops with powdered sugar, and decorate with red icing, if desired.
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