Ingredients
- 4 large eggs
- 1 box of Red Velvet Cake Mix
- 1 package 4.3 ounces of dry white chocolate instant pudding mix
- 1 teaspoon of vanilla extract
- 1 1/2 cups of water
- 1/2 cup of vegetable oil
Instructions
Oven Preparation: Set your oven to preheat at 325°F (163°C).
Pan Preparation: Take two standard bread pans. Spray them generously with cooking spray and give them a light flour dusting to ensure the cake doesn’t stick.
Mixing the Batter: Start by whisking the eggs briskly until they turn foamy.
Gradually add in the remaining ingredients, ensuring a smooth blend.
Be cautious not to overdo the mixing to retain the cake’s texture.
Pouring the Batter: Evenly distribute the cake batter into the two prepared loaf pans.
Baking: Place the pans in the oven and bake for 60-90 minutes. The baking time might vary based on the oven’s efficiency and altitude.
The cake is ready when a toothpick inserted into its center comes out clean.
Cooling: Once baked, let the cake cool in the pans. After it has cooled down, you can easily remove it from the pans.
