Red Velvet Crepe Cakes

By suewaynes

Ingredients

• FROSTING:
• 1 pkg. (18-1/4 oz.) red velvet cake mix
• 2-1/4 cups whole milk
• 1 cup all-purpose flour
• 3 eggs
• 3 egg yolks
• 1/4 cup butter,melted
• 3 tsp. vanilla extract
• 5 pkg. (3 oz. each) cream cheese, softened
• 1-1/4 cups butter, softened
• 1/2 tsp salt
• 12 cups confectioners' sugar
• 5 tsp. vanilla extract
• Fresh blueberries

Details

Servings 2

Preparation

Step 1

1. In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper in between.
3. For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
4. To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon of frosting to within 1/2 inch of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with fresh blueberries.