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!
RED VELVET CAKE CONTEST
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)
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
