Easy Red Velvet Cake: The Best Easy Red Velvet Cake Recipe from Cook'n

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	Easy Red Velvet Cake

Serves: 15

Prep: 10 min Bake: 38 min Cool: 1 hr

Print this Recipe

   1 package Betty Crocker SuperMoist German chocolate cake mix
   3/4 cup buttermilk
   1/4 cup water
   1/4 cup vegetable oil
   3 eggs
   1 bottle (1 ounce) red food coloring
   1 tub Betty Crocker Rich & Creamy vanilla ready-to-spread frosting or Vanilla Buttercream Frosting
   (Vanilla Buttercream Frosting in Fabulous Frosting and Glazes chapter)

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1 Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening.
2 Beat all ingredients except frosting in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into pan.
3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake.
Store loosely covered at room temperature.

High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to dry cake mix. Increase water to 1/2 cup. Decrease oil to 2 tablespoons. Beat on low speed 30 seconds, then beat on medium speed 2 minutes. Bake 31 to 36 minutes.

1 Serving: Calories 325 (Calories from Fat 115); Fat 13g (Saturated 7g); Cholesterol 45mg; Sodium 270mg; Carbohydrate 49g (Dietary Fiber 0g); Protein 3g. % Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 2%.

Betty's Tip Believe it or not, to get the intense red color that is characteristic of this special cake, you will need to use the whole 1-ounce bottle of red food color.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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