Quick Red Velvet Cake

Prep Time: 40min Total Time: 2h45min Servings: 16

Ingredients

Cake

1

box Betty Crocker® SuperMoist® German chocolate cake mix

1

cup water

1/2

cup sour cream

1/4

cup vegetable oil

3

eggs

2

tablespoons unsweetened baking cocoa

1

bottle (1 oz) red food color

Frosting

1/2

cup Gold Medal® all-purpose flour

1 1/2

cups milk

1 1/2

cups sugar

1 1/2

cups butter or margarine, softened

1

tablespoon vanilla

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
• 2Bake 31 to 36 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
• 3Meanwhile, in 2-quart saucepan, cook flour and milk over medium heat, stirring constantly, until mixture is very thick. Cover surface with plastic wrap; cool to room temperature.
• 4In large bowl, beat sugar and butter with electric mixer on high speed until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating until smooth. Beat in vanilla.
• 5Place 1 cake layer, top side down, on serving plate; spread with 1 cup frosting. Top with second layer, top side up. Frost side and top of cake with frosting. Store in refrigerator.

Expert Tips

Cake mix makes this favorite very easy, but everyone knows it's the frosting that makes this cake fabulous--and that's still made from scratch. Enjoy the cake with flavored coffees like amaretto or hazelnut.

SuperMoist® devil's food cake mix can also be used for a dark red velvet cake; omit cocoa.