Looking for an easy, quick, wonderful

dessert? This

recipe is perfect! It is moist, keeps well,

and if you have

anything left, it freezes well!

This recipe is a take-off of my standby

cake called

“Triple Chocolate Cake”.

The original recipe goes like this….

1 package of Devil’s Food Cake

1 (4 serv.) package of instant chocolate pudding

12 oz. package chocolate chips

1  and 3/4 cup of milk

2 eggs

For the Red Velvet Valentine Cake, I used……

1 package of Red Velvet Cake Mix

1 (4 servings) package of instant choc. pudding

8 – 12 oz. of Cherry Chips (I use less of the Cherry Chips as they seem sweeter or use a mix of cherry & chocolate)

1 and 3/4 cup of milk ( I mixed in some cherry juice with the milk)

2 eggs

Throw all ingredients together and mix for 2 minutes

Pour into a greased and floured bundt pan.

Bake 350 degrees 50-55 minutes.

Do not overbake

Remove from oven and cool 15 minutes in bundt pan ( When it says 15 minutes, that’s the magic time! I set the timer.)

Put plate on top of bundt pan and invert. Cake should come out cleanly.

No frosting needed; just a dusting of powdered sugar.

This cake keeps and freezes very well!

Serve with ice cream!

 

I keep these ingredients on hand and ready to make

when needed! Try the Triple Chocolate one, too!

Love you hear your comments!

 

 

 

 

 

 

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