Go ahead and fudge it, use a cake mix

I take a lot of pride in making something from scratch in my kitchen.

There?s just something gratifying about pulling something out the oven, knowing that you measured out each, individual ingredient to make it all come together.

Of course, I also live in the real world, and let?s face it, while we?d all like to be June Cleaver, it?s just not realistic to spend hours in the kitchen.

That?s why I really like this week?s recipe. It takes mixes and elevates them without much work. This recipe for red velvet brownie cake was inspired by a recipe from ?Just a Pinch Recipes.? You can find the original at http://www.justapinch.com/recipes/dessert/cake/fudge-brownie-cake.html, but my version is quite a bit different. I had completely different sizes of mixes than the original author, and I decided to replace a chocolate cake mix with red velvet instead. It made the final product very pretty.


Red Velvet Brownie Cake


1, 18.25-ounce red velvet cake mix

1, 18.3-ounce fudge brownies

2 cups water

1 cup oil

4 eggs



Preheat the oven to 350 degrees.

Combine all of the ingredients until mixed well.

Pour into a greased and floured bundt pan.

Bake for 60 to 65 minutes or until a toothpick inserted into the cake comes out clean.

Let the cake cool for awhile and slice off the bottom if it?s uneven. Invert onto your serving plate.


How easy is that?

I didn?t end up frosting my cake, and to be honest, I don?t think it needed it anyway. It was moist and delicious.

If you do decide you want to frost it, buy a can of pre-made frosting, and melt it in the microwave for about 30 seconds. Then you can just drizzle it over the top of the cake. I?d recommend either a cream cheese style frosting or a chocolate one.

The neat thing about combining a cake and brownie mix is that it creates a denser cake. It didn?t last very long when we shared it at an office snack day.

If you?re finding yourself in a pinch and need a quick cake to take somewhere, don?t feel bad about abandoning cooking from scratch for once, and get ready to accept the accolades for a great dessert.

Lindsey Young is co-owner of Harvey County NOW and a proud Bethel College graduate. She doesn?t claim to be an expert in the kitchen but loves to try new recipes. You can reach her at lindseyclarion@gmail.com.

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