Red Velvet Cake Quesadillas

By cecelia26_

Ingredients

• One box Duncan Hines Decadent Red Velvet Cupcake Mix
• 1/3 cup milk, lukewarm
• 1 teaspoon oil
• 4 teaspoons water
• 4 tablespoons butter, softened

Details

Servings 8
Adapted from duncanhines.com

Preparation

Step 1

1.Empty cake mix into large bowl. (Keep the frosting mix for later).
2.Whisk together oil and milk. And slowly incorporate milk into cake mix until you get a slightly sticky dough (you may not need all of the milk).
3.Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes, adding flour until the dough is no longer sticky.
4.Return dough to bowl, cover with a damp cloth, and allow to rest for 10 -20 minutes.
5.Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.
6.Meanwhile make the frosting: Mix softened butter with electric mixer on high for 1 minute until light and fluffy. Add frosting mix to butter while mixing on low speed. Then add water while mixing. Mix on high for 2 minutes, scraping the sides of the bowl as necessary.
7.Dust a clean pastry board or working surface with flour.
8.Using a flour dusted rolling pin, roll out each of the 8 pieces of dough from the center out until the tortilla measures a little less than 1/4 inch thick.
9.Transfer the tortillas to a dry preheated griddle (350 degrees). When a tortilla begins to puff slightly, allow it to cook for 30 seconds, flip it, and cook briefly on the other side.
10.Let the tortillas cool slightly then spread frosting on four of the tortillas and sandwich them together using the other four. Slice as you would a quesadilla.