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Red velvet bundtlette Christmas name cards

We’re Two Chicks from the Sticks (Jamie and Jill) and we are all baking. We have a blog and published Two Chicks from the Sticks: Back Home Baking cookbook in 2010.

Teresa Boles' red velvet cake recipe is so special and was a must-have at a Grand Valley High School sports team potluck many years ago.

Our moms remember that by the time the kids — who were allowed to eat first — were seated and the adults finally got a chance to go through the line, there wasn't a single crumb of red velvet cake left.

Sadly, our close family friend Teresa is no longer with us, but her memory lives on in all of the great recipes she left behind, including this one. Her kids, now adults, still eat her red velvet cake on their birthdays and at holiday gatherings. We decided to carry on Teresa's memory by making this recipe into little bundtlettes and placing one at each place setting for this year's Christmas dinner.

We love this recipe, whether it's made into a cake, bundtlettes or cupcakes. Try it in any of those ways.

Your favorite Chick from the North — Jill

Red velvet cake

Ingredients:

  • 1-1/2 cups shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 ounces red food coloring
  • 2 teaspoons unsweetened cocoa
  • 2 cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla

Cream cheese glaze

Ingredients:

  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 3-4 tablespoons milk
  • White sugar pearls (optional)

Directions:

  1. Preheat your oven to 350 degrees F. Grease and lightly flour 12 small Bundtlettes.
  2. In the bowl of an electric mixer, combine the shortening and sugar. Beat until the mixture is light and fluffy. Add the eggs and mix well. Carefully stir in the food coloring.
  3. In another bowl, sift together the cocoa, flour and salt. Add the cocoa mixture to the shortening mixture, alternating with buttermilk.
  4. In a small cup or bowl, combine the baking soda and vinegar, stirring until the baking soda dissolves. Stir the soda-vinegar mixture and vanilla into the batter mix until they're just combined. Do not overbeat.
  5. Transfer the batter into prepared Bundtlettes.
  6. Bake the Bundtlettes for 15-20 minutes or until toothpicks inserted near the centers come out clean. Allow them to cool.
  7. To prepare the glaze, in a small bowl, beat the cream cheese until it's very creamy. Beat in the powdered sugar. Stir in the vanilla. Add 3 tablespoons of milk. Add more milk to get the desired consistency for drizzling. Drizzle the mixture over each Bundtlette. Sprinkle with pearls (optional).
  8. Give each Bundtlette a tag bearing the name of the person it's intended for. Then set them out before dinner to mark everyone's places.
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