Who says you can’t have your wine and eat your cake too! Jokes aside, Papagni’s Petite Syrah
makes an excellent wine choice for Red Velvet Cake and our Granache Rose is simply superb
with Strawberry Cake.
Easy Red Velvet Cake
4 tablespoons cocoa powder
1 ounce liquid red food coloring
3/4 cup water
1 yellow cake mix, with pudding in the mix
4 eggs
1 teaspoon vanilla extract
1 teaspoon butter
4 tablespoons buttermilk
1 tablespoon white vinegar
Directions: Preheat oven to 325°. In a large bowl, mix cocoa powder, red food coloring, and part
of the water to form a paste. Next, add all of the other ingredients except the white vinegar.
Blend for 2 1/2 to 3 minutes with a mixer on medium speed. Then add the vinegar and mix with
a spatula. Pour the batter into a bunt or round cake pan, and bake for approximately 35 minutes.
This recipe can be made into cupcakes as well.
Strawberry Cake
1 box of white cake mix
1 box, 3 ounces of strawberry gelatin
1 cup of oil
½ cup of milk
4 eggs
1 cup of strawberries, mashed sweetened, not drained
Frosting
1 stick of butter, softened, unsalted, ½ cup
1 box (1 pound) of powdered sugar
Directions: Preheat the oven to 350 degrees. Mix all cake ingredients together and pour into a 9
x 11 inch pan or two smaller pans, the batter should not fill pans to the top. Bake for 35 to 40
minutes. Frosting: Cream butter and sugar together, add mashed strawberries until frosting is of
spreadable consistency. Mix together frosting ingredients. If it is too thick, please add
strawberries until it is the right consistency. You may also purchase strawberry frosting if you
don’t want to prepare it.
