Name: Red Velvet Crepe Cakes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 2
Ingredients: 1 package red velvet cake mix (regular size) -; 2-3/4 cups whole milk -; 1 cup all-purpose flour -; 3 large eggs -; 3 large egg yolks -; 1/4 cup butter, melted -; 3 teaspoons vanilla extract -; Frosting: -; 2 packages (8 ounces each ) cream cheese, softened -; 1-1/4 cups butter, softened -; 1/2 teaspoon salt -; 12 cups confectioners' sugar -; 5 teaspoons vanilla extract -; Fresh blueberries -

Recipe information

Cooking:

1 hour 15 min.

Servings per container:

Source:

More details

Ingredients for - Red Velvet Crepe Cakes

1. 1 package red velvet cake mix (regular size) -

2. 2-3/4 cups whole milk -

3. 1 cup all-purpose flour -

4. 3 large eggs -

5. 3 large egg yolks -

6. 1/4 cup butter, melted -

7. 3 teaspoons vanilla extract -

8. Frosting: -

9. 2 packages (8 ounces each ) cream cheese, softened -

10. 1-1/4 cups butter, softened -

11. 1/2 teaspoon salt -

12. 12 cups confectioners' sugar -

13. 5 teaspoons vanilla extract -

14. Fresh blueberries -

How to cook deliciously - Red Velvet Crepe Cakes

1. Stage

In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

2. Stage

Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

3. Stage

For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.

4. Stage

To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with blueberries.