Post by JCON on Nov 12, 2017 0:29:07 GMT -6
Prep: 20 min. Bake: 45 min.
Yield: 12-15 Servings
Ingredients
1 package (18-1/4 ounces) red velvet cake mix, divided
2/3 cup packed brown sugar
2 tablespoons butter
1/2 cup chocolate chips
3/4 cup chopped almonds
1 cup (8 ounces) sour cream
2 eggs
1-1/2 cups finely chopped fresh or frozen rhubarb
1-1/2 cups fresh or frozen blackberries (you could substitute any berries)
1/2 cup powered sugar drizzle (milk and powdered sugar)
Directions
In a large bowl, combine 2/3 cup cake mix and sugar; cut in butter until crumbly. Add almonds and chocolate chips; set aside.
In another bowl, combine the sour cream, eggs and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in rhubarb and blackberries by hand. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with reserved crumb mixture on top.
Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Drizzle powdered sugar mix over cake when cooled.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Yield: 12-15 servings.
A slice of Red Velvet Heaven!!!
Well I have my Bride's Seal of Approval, she said Mmmmmmmm,
This tastes really good!!!
Yes its true, Realtors® and modelers can cook and bake!!! LOL!!!
Until next time enjoy your week, Joe
Yield: 12-15 Servings
Ingredients
1 package (18-1/4 ounces) red velvet cake mix, divided
2/3 cup packed brown sugar
2 tablespoons butter
1/2 cup chocolate chips
3/4 cup chopped almonds
1 cup (8 ounces) sour cream
2 eggs
1-1/2 cups finely chopped fresh or frozen rhubarb
1-1/2 cups fresh or frozen blackberries (you could substitute any berries)
1/2 cup powered sugar drizzle (milk and powdered sugar)
Directions
In a large bowl, combine 2/3 cup cake mix and sugar; cut in butter until crumbly. Add almonds and chocolate chips; set aside.
In another bowl, combine the sour cream, eggs and remaining cake mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in rhubarb and blackberries by hand. Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with reserved crumb mixture on top.
Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Drizzle powdered sugar mix over cake when cooled.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Yield: 12-15 servings.
A slice of Red Velvet Heaven!!!
Well I have my Bride's Seal of Approval, she said Mmmmmmmm,
This tastes really good!!!
Yes its true, Realtors® and modelers can cook and bake!!! LOL!!!
Until next time enjoy your week, Joe
