Ingredients:
- 1 box red velvet cake (plus ingredients called for on box)
- 2 (8 ounce) packages cream cheese (softened)
- 1 stick butter (softened)
- 2¼ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup cold water
- 2 tablespoons cornstarch
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- Red food coloring
Directions
Preheat oven to 350º F and butter and flour two 9 inch cake pans.
Prepare red velvet cake batter according to box directions. Divide between two cake pans and bake according to instructions.
In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and mix until combined.
In a small saucepan, stir together water and cornstarch until fully combined. Turn on heat to medium and pour in corn syrup. Let simmer and stir frequently for 2 minutes. Remove from heat and stir in vanilla and red food coloring.
Place bottom cake on a cake plate and trim the dome of the cake. Add “blood” to the top layer, just enough to dampen the cake. Cut the dome off the second cake and place upside down on the bottom layer of cake.
Frost the entire outside of the cake with cream cheese frosting, making sure to make an extra smooth layer on top. Pour “blood” on the top and allow some to drip down the sides.