So I had quite the fiasco or what I like to call “Emily’s Epic Failures” on Monday night when I was attempting to make some red velvet
These are super easy and perfect for a Cinco de Mayo treat. You can get super creative and stuff them full of great stuff. I went with the normal taco ingredients of lettuce and
Preheat oven to 350 degrees.
Makes about 50 tacos
1 box cake mix (I used a spice cake so that the “tortilla” looked a little more brown.)
Follow the box directions but use less water. For instance – my box called for 3 eggs, 1/3 cup oil, and 1 1/3 cup water. I only used 1 cup of water. You want the batter to be runny and not too thick or you won’t get that flat tortilla look.
Pour the batter in 4″ rounds on a cookie sheet. Bake for about 7 min. I kept them in for about 7.5 minutes. Yes I’m serious…. If they cook too long the “tortilla” will crack in half, too short and the “tortilla” is too sticky. You might have to play with the time on the first batch to get it just right.
1 block of cream cheese or 8oz
1 pound of powdered sugar (half a standard bag)
1/4 tsp vanilla extract
using a mixer combine the cream cheese, vanilla, and the powdered sugar. Whip like crazy until it is combined and creamy.
I used coconut as the lettuce and chopped up hot tamales for the tomatoes.