Step-by-Step Instructions for this simple recipe: Prepare your pan: Line an 8×8 or 9×9 square pan with parchment paper. Ensure the paper covers all sides of the pan, which will make it easier to ...

Today we prepare a cake that is not only good, but of great impact, the RED VELVET CAKE. If you like mascarpone and sponge cake you must try to make it at home, you will be able to surprise everyone.

Gently cover the cake with plastic wrap. Refrigerate for 24 hours. Peel the plastic wrap from the cake, place the serving platter over the cake, and invert the cake onto the platter.

**Instead of a single large cake, the recipe states it will make about 1 dozen ‘baby bundt’ (1 cup capacity) cakes, 2 (9-inch) round cakes, and 14 to 18 cupcakes.

2 (1-ounce) bottles red liquid food coloring Cream Cheese Frosting (recipe follows) Beat cake mix, cocoa, eggs, oil, buttermilk and food coloring at low speed with an electric mixer for 2 minutes.

Finally, add in drops of red food coloring until the desired shade of red is reached. Split batter evenly between the 2 pans. Bake for 25-30 minutes, or until a fork comes out clean.

Red velvet in cupcake form is portable and easy to eat. The cream cheese frosting is sturdy enough to withstand summer heat, yet still pillowy-soft to bite into. With a mild chocolate flavor ...

More recently, there's a sweet potato and cream cheese pound cake recipe from the November 2011 issue of Southern Living magazine. The Food Network and popular recipe sites also have versions.