Red Velvet Blizzard Cake

Recipe Ingredients

1 (16 ounce) can dark sweet cherries in heavy syrup, drained

11 (18.25 ounce) box red velvet cake mix

3 large eggs

1/2 cup vegetable oil

4 tablespoons cherry flavored brandy, divided

1 (3 ounce) box instant French vanilla pudding mix

2 cups heavy cream

22 cups half-and-half

2 cups shredded sweetened coconut


Heat oven to 350 degrees F. Grease and flour three 9-inch round cake pans.

In food processor, puree cherries 1 minute.

In bowl, beat cake mix, eggs and oil for 30 seconds.

Add pureed cherries, then beat 30 seconds more. Increase speed and beat 2 minutes more.

Divide batter among prepared cake pans.

Bake for 18 minutes or until done.

Let cool.

Coat each cake with 2 tablespoons brandy.

In bowl, beat pudding mix, cream and half-and-half for 3 minutes or until thick.

Place one cake layer on serving plate. Top with 3/4 cup frosting.

Repeat layering.

Top with third layer.

Frost entire cake with remaining pudding-cream mixture.

Press coconut onto sides and top of cake.

Garnish with berries, sugared cranberries and chocolate curls, if desired, then serve.

Makes 16 servings.

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