Time to bake up my easy Red Velvet bread; it’s a little denser than the normal cake version BUT ooh so yummy…..give it a try!
1 pkg. Red velvet cake mix
1 (3.5 oz.) pkg. Instant French Vanilla pudding
1/3 cup Vegetable oil
4 eggs, room temperature
1 cup sour cream
1 tsp. Vanilla extract
CREAM CHEESE GLAZE:
4 (oz.) cream cheese, softened (1/2 block)
4 tablespoons butter, softened
1 1/4 cups powdered sugar
1/4 cup plus 2 Tbsp. milk, more for desired consistency
1 teaspoon vanilla extract
Preheat your oven to 350 degrees.
In a mixing bowl, combine all of the ingredients and beat for about 2 minutes. Pour batter into 2 well greased loaf pans OR into 1 larger loaf pan.
Bake the cakes for about 45 – 50 minutes (for 2 smaller loaves) and about 1 hour (for 1 larger loaf) OR until cake tester inserted comes out clean. Allow the cakes to cool in the pan about 10 minutes then remove and cool completely. Yield: 2 small loaves OR 1 large loaf. VARIATION: Change up the cake mix and pudding flavors.
To make the Cream Cheese Glaze:
In a mixing bowl, cream together the cream cheese and butter until well combine and fluffy. Add in the remaining ingredients and mix about 2 minutes or until they are well combined, adding additional milk to thin to desired pouring consistency.
Pour glaze over top of COOLED cake and allow to set before slicing.