Wednesday, October 12, 2011

Salute to red velvet

Playhouse of Wilson is staging “The Red Velvet Cake War” this weekend, so I thought I’d pay tribute to the play’s delicious namesake.

I didn’t feel ambitious enough to make a red velvet cake, and I’ve already published a wonderful recipe for red velvet cupcakes, so I went with red velvet cookies. And to make them even easier, I made my cookies from a cake mix!

If you’ve ever made cookies from a cake mix, then you know just how easy it is to come up with perfect results. If you’ve never attempted cookies from a cake mix, then this is a good place to start!

I used the Duncan Hines recipe, which uses three ingredients: a box of red velvet cake mix, 2 eggs and 1⁄3 cup vegetable oil. Powdered sugar to decorate is optional, so are the white chocolate chips I mixed into half of my batter, with very good results.

It takes less time to mix the cookies than it does to mix a cake. I used my very small cookie dough scoop, which is 1 teaspoon, to form my cookies. They bake in eight minutes.

I was worried my cookies would be more grayish than red, but I shouldn’t have worried. These cookies are a beautiful red, and the white chips make them even more special.

Give this recipe a try or substitute another cake mix if you don’t want a red tongue when you’ve finished eating!


Playhouse is hoping some of you out there will enter a red velvet cake in their cake contest Saturday. Have your cake at the Boykin Center between 7 and 7:30 p.m. so the judges can get to work tasting. The winner will receive a Playhouse season ticket and T-shirt as well as a $50 gift certificate to any Wilson restaurant.

“Red Velvet Cake War” opens Thursday and continues Friday and Saturday night at 8 and Sunday at 3 p.m. Tickets are $10 for students and $12 for adults.

If you buy a ticket Thursday night, you get a second one free.

Red velvet cookies
  • 1 box red velvet cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • Powdered sugar (optional)
  • White chocolate chips (optional)
Preheat oven to 375 degrees.

Combine one box of Duncan Hines red velvet cake mix, two eggs and one-third cup vegetable oil using a hand blender or wire whisk. Stir in 1 to 2 cups white chocolate chips.

Form teaspoon-size balls and place on a lightly greased cookie sheet or baking pan about one inch apart. Slightly pat down the top of each ball.

Cook for 8-10 minutes (the top of the cookie will crack).

While hot, lightly sprinkle the top of the cookie with powdered sugar if desired.

Duncan Hines

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