Betty Crocker's Easy Red Velvet Cake

Cake

1	box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/4	cups water
1/2	cup vegetable oil
3	eggs
1	bottle (1 oz) red food color
1	tablespoon unsweetened baking cocoa

Frosting

2	oz cream cheese, softened
2	teaspoons milk
1 1/2	cups whipping cream
1/2	cup powdered sugar

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1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake as directed on box for 13x9-inch pan or 9-inch rounds. Cool completely.
4. In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store in refrigerator.

***Substitution

SuperMoist® butter recipe chocolate cake mix can also be used for this recipe. Use 1/2 cup butter in place of oil. 

***Success

You will need the whole 1-ounce bottle of red food color to achieve the intense red color that is characteristic of this special cake.

***Variation

For a classic red velvet cake, add 3/4 cup buttermilk, reduce water to 1/4 cup and reduce oil to 1/4 cup. All other ingredients remain the same. (Do not use dark or nonstick 13x9-inch pan.) 

 

Let me just say that this frosting is pure heaven.  I think it's my new favorite from scratch frosting.  Oh and I used more cream cheese for a more intense flavor and it was soooo... worth it.