Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Red Velvet Ooey Gooey Bars
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- Level: Easy
- Total: 5 hr 35 min (includes chilling and cooling times)
- Active: 30 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 308
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 0 g
- Sugar
- 44 g
- Protein
- 2 g
- Cholesterol
- 56 mg
- Sodium
- 175 mg
We take classic red velvet cake with cream cheese frosting to a new level of decadent goodness, just in time for the holidays.
- Level: Easy
- Total: 5 hr 35 min (includes chilling and cooling times)
- Active: 30 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 308
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 0 g
- Sugar
- 44 g
- Protein
- 2 g
- Cholesterol
- 56 mg
- Sodium
- 175 mg
Ingredients
Cake:
Royal Icing:
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Directions
Special equipment:
a 9-by-13-inch baking pan- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with aluminum foil and spray with nonstick baking spray.
- Add the cake mix, 8 tablespoons (1/2 cup) of the butter, 1 teaspoon of the vanilla and 2 of the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 2 minutes. Spread the batter evenly in the prepared pan with an offset spatula.
- Clean the mixer bowl and paddle attachment. Add the cream cheese to the bowl and beat with the paddle attachment on medium speed, scraping down the sides occasionally, until light and smooth, about 2 minutes. With the mixer running on medium-low speed, beat in the remaining 2 eggs one at a time until fully incorporated. Add the remaining 4 tablespoons (1/4 cup) butter and 1 teaspoon vanilla and beat until smooth. With the mixer running on low speed, add the confectioners' sugar a little at a time and mix, stopping and scraping down the sides occasionally, until combined. Evenly pour the mixture over the cake layer and smooth the top with an offset spatula.
- Bake until the edges are puffed and golden brown and the center is just set, 30 to 35 minutes. Let cool on a wire rack for 30 minutes, then refrigerate until chilled, at least 4 hours.
- For the royal icing: Add the confectioners' sugar, meringue powder and 6 tablespoons water to a clean bowl of the stand mixer and fit with the whisk attachment. Whisk until stiff peaks form, 3 to 4 minutes.
- Transfer the cake to a baking sheet and remove the foil. Spread an even layer of royal icing on the cake with an offset spatula and decorate with sprinkles if desired. Cut into 24 bars (4 lengthwise strips and 6 crosswise strips).
Cook’s Note
It is important that all the ingredients are at room temperature. Otherwise, the batter will be difficult to spread in the cake pan.
