Easy Red Velvet Cake

Serves: 15
Total Calories: 46


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)


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.

Nutritional Facts:

Serves: 15
Total Calories: 46
Calories from Fat: 38

This Easy Red Velvet Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

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