In a saucepan heat the water, butter and salt on the lowest heat. On a higher heat the water would evaporate hence changing the original recipe therefore the low heat is ideal.
Once the butter has melted completely, add in the red velvet cake mix and using a spatula stir it continuously till it forms a ball of dough and stops sticking to the bottom of the saucepan. Keep doing this till the dough becomes smooth. This should take about 5 minutes.
It's Christmas season and we have an easy to follow recipe for a gluten free Christmas cake for our coeliac and gluten intolerant friends. Just a few simple ingredients and YesYouCan Red Velvet Cupcake Mix and YesYouCan Vanilla Cupcake Mix.