Red Velvet Permix

RECIPE

1 kg Red velvet cake mix

8 extra large eggs (450g)

400ml water or butter milk (400g)

METHOD

Place all the ingredients in a mixing bowl. Blend slowly for 1 min until mixed then whisk on high speed for 10 min (if using an electric hand beater beat for 15 min). Spoon into greased baking tins and bake for 30 – 40 min @ 170°C or until done when a skewer comes out clean when inserted. Cool for 10 min in the pan before turning out on a wire rack to cool down completely. For cup cakes: add 100ml oil + 10ml liquid glycerine to mixture before beating.