I should have known better than to try to skip steps with the cake mix in this recipe. I followed this recipe to the letter, other than tripling the cocoa, and it was completely tasteless. Neither the flavor nor texture were like true red velvet cake. I liked the fluffier version of cream cheese frosting, but my family didn't. If I were to ever try this again, I would definitely use chocolate pudding in the cake instead of vanilla. But I think I'd be better off with a from-scratch recipe, no cake mix involved.

Reviewed On: Nov. 22, 2009

My family enjoyed this tonight when I followed the recipe as written. I agree, it could use a little lemon to perk it up slightly. Other than that, a quick, delicious and healthy dinner. Thanks!

Reviewed On: Jan. 18, 2009

As suggested by others, I used 1/2 low sodium soy sauce and 1/2 Tastefully Simple Merlot sauce, and unsalted butter. I thinly sliced an onion and smashed 3 cloves of garlic. All of this went on a 6 lb. tenderloin for Christmas dinner. It took about 1 hour and 10 minutes to reach rare-med. rare stage. Absolutely delicious! Added fresh mushrooms around it for the last 20 minutes or so, rolled them in the pan gravy as they cooked. For gravy, after I removed the roast from the pan to rest, I put the roasting pan over 2 burners, added a can of beef broth and some water/cornstarch. Brought to a boil stirring constantly and cooked down just a bit. Super delicious! So glad to know how to cook a tenderloin now. Thank you for such a super recipe!!!!

Reviewed On: Dec. 25, 2008