Southern Velvet Cake Bites
1 box red velvet cake mix
3 eggs
1 cup half and half
1 tsp. vanilla extract
½ cup sour cream
8 oz. cream cheese, softened
½ cup Vanilla Butter Cream Frosting
Mix together cake mix, eggs, half and half, vanilla extract, and sour cream.
Batter will be thicker. Pour batter into a greased 9×13 baking pan. Bake at 350
degrees for 28-32 minutes, until the cake springs back when lightly touched. Remove
from the oven and cool completely. Crumble cake into small, even pieces, placing
crumbs in a large bowl.
Add the following ingredients:
8 oz. cream cheese, softened
½ cup Vanilla Butter Cream Frosting
With the back of a spoon, mix together cake crumbles with ingredients until a thick
“dough” consistency forms, making it easy to shape into a cake bite.
Shape cake bites, evenly sized and cool for 1-2 hours in the refrigerator, or 20
minutes in the freezer. Dip into white melting chocolate.
Vanilla Butter Cream Frosting
Makes approx. 3 cups of frosting
8 tbsp. (1 stick) butter, room temperature
3 ¾ cups powdered sugar, sifted
3-4 tbsp. milk or cream
2 tsp. vanilla extract
Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds.
Stop the mixer before adding the sugar or you will have a large mess to clean up. Add
the sugar, 3 tablespoons milk (cream) and vanilla extract. Beat frosting starting on
slow increasing your speed until frosting is nice and creamy. Add up to 1 or more
tablespoons of milk (cream) if frosting to too thick.
Wendy’s book, 101 Gourmet Cake Bites, is available at local bookstores.
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