Red Velvet Ooey Gooey Bars Recipes

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RED VELVET OOEY GOOEY BARS



Red Velvet Ooey Gooey Bars image

A classic red velvet cake with cream cheese frosting has been taken to new level of ooey gooey buttery goodness, just in time for the holidays.

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield 24 servings

Number Of Ingredients 10

Nonstick baking spray
One 15.25-ounce box red velvet cake mix
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
8 ounces cream cheese, at room temperature
3 cups confectioners' sugar
4 cups confectioners' sugar
3 tablespoons meringue powder
Sprinkles, for decorating, optional

Steps:

  • 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, 1 teaspoon of the vanilla extract and 2 of the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add 1 stick of the butter and mix until just combined. Spread the batter evenly in the prepared pan with an offset spatula.
  • Beat the cream cheese in a separate bowl of a stand mixer fitted with the paddle attachment (or clean the first bowl) on medium speed until light and smooth, scraping down the sides occasionally, about 2 minutes. With the mixer running on medium-low speed, add the remaining 2 eggs and 1 teaspoon vanilla extract. Once combined, add the remaining 1/2 stick butter and beat until smooth. With the mixer running on low speed, add the confectioners' sugar, one spoon at a time, until combined, scraping down the sides occasionally. 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, and then chill in the refrigerator at least 4 hours.
  • For the royal icing: Add the confectioners' sugar, meringue powder and 6 tablespoons water to the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks form.
  • Transfer the chilled 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).

GOOEY RED VELVET CHEESECAKE BARS



Gooey Red Velvet Cheesecake Bars image

A special occasion dessert that's made with cheesecake and box cake mix. It's a small serving dessert, but pretty delicious! Add sprinkles before serving.

Provided by Mrs Fitz

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 1h5m

Yield 16

Number Of Ingredients 8

1 ⅓ (16.5 ounce) packages red velvet cake mix
1 cup butter, melted
2 eggs, divided
2 egg yolks, divided
2 (8 ounce) packages cream cheese, softened
½ cup sour cream
½ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
  • Mix red velvet cake mix, butter, 1 egg, and 1 egg yolk together in a large bowl. Press evenly into the bottom of the prepared pan.
  • Whisk cream cheese, sour cream, sugar, and vanilla extract together in a separate bowl. Beat in 1 egg until smooth. Beat in 1 egg yolk.
  • Spread cream cheese mixture over the red velvet layer in the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan, about 30 minutes. Cut into bars.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 39.2 g, Cholesterol 113.3 mg, Fat 27.6 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 16.1 g, Sodium 414 mg, Sugar 6.4 g

RED VELVET BARS



Red Velvet Bars image

Provided by Sandra Lee

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 8

1 box (18 1/4 ounces) German chocolate cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 egg
1 ounce red food coloring (recommended: McCormick)
16 ounces cream cheese, softened (recommended: Philadelphia)
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract (recommended: McCormick)

Steps:

  • Set up grill for indirect cooking over medium heat. Spray 9 by 13-inch foil pan with cooking spray; set aside.
  • In a large mixing bowl, beat with an electric mixer on low speed, cake mix, butter, egg, and food coloring until combined. Press cake mixture into prepared pan; set aside.
  • In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.
  • Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking.
  • Remove from grill and cool completely before cutting.
  • INDOOR: Preheat oven to 350 degrees F. Spray 9 by13-inch baking pan lightly with cooking spray; set aside. Prepare bars as directed. Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.

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