Red velvet puddings

Red velvet puddings

Use a box of cake mix to make these red velvet puddings layered with chocolate, nuts, coconut and cream cheese.

  • 45 mins
  • 10
  • Intermediate

INGREDIENTS

  • 375ml pecan nuts, chopped
  • 180ml desiccated coconut
  • 200g milk chocolate, chopped
  • 500g box red velvet cake mix (+ ingredients as per box recipe)
  • 60g butter
  • ½ x 230g tub cream cheese
  • 500ml icing sugar
  • ice cream or whipped cream, to serve

METHOD

  1. Preheat oven to 180°C. Grease 10 x 375ml baking dishes. Divide the pecans, coconut and then chocolate between the dishes.
  2. Prepare the cake mix according to package instructions. Spoon over the mixtures in the dishes.
  3. Heat the butter and cream cheese on medium until melted. Remove from heat and beat in icing sugar, one cup at a time. Spoon over the cake batter and swirl in.
  4. Bake for about 25 minutes or until a cake skewer comes out with a few moist crumbs. Serve warm with ice cream or cool and topped with whipped cream.

FEATURE: MARGIE ELS-BURGER  ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: DYLAN SWART

Magazine issue date: Feb, 2018


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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