Quick Red Velvet Cake

By prairiemama

Based on the Cake Mix Doctor's recipe. I had to use a
red velvet cake mix since I couldn't find any red food
color on Valentine's Day. Go figure

Ingredients

• 1 package (18.25 oz) German chocolate ckae mix with
• pudding (or red velvet cake mix)
• 1 cup sour cream
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 bottle (1 oz) red food color (or 1 oz water for red
• velvet cake mix)
• 3 large eggs
• 1 teaspoon vanilla
• Cream Cheese frosting

Preparation

Step 1

1. Preheat oven to 350 degrees
2. Generously grease and flour two 9-inch round cake
pans (I used a bundt pan). Shake out excess flour.
Set pans aside
3. In a large mixing bowl, combine the cake mix, sour
cream, water, oil, food coloring, eggs and vanilla.
Blend with an electric mixer on low speed for 1 min
ute. Scrape sides of bowl. Increase mixer speed to
medium and beat 2-3 minutes more. The batter
should look well blended. Divide the batter evenly be
tween the pans. Place in oven side by side
4. Bake the cakes until they spring back when lightly
presses with your finger and just start to pull away
from the sides of the pan. 28-30 minutes (50-55
minutes for bundt). Remove the pans and place them
on a wire rack to cool for 10 minutes. (20 minutes
for bundt pan). Run a dinner knife around the edge of
each layer and invert each layer onto a rack, then
invert again so the cakes are right side up. Allow to
cool completely, 30 minutes. (I cut the bundt cake in
half and frosted it as a layer cake)
5. Meanwhile make the frosting
6. Place on cake layer, right side up, on a serving plate.
Spread the top with frosting; put the second layer
right side up, on top of the first layer and frost the top
and sides of the cake.
Store in the refrigerator
*To keep the frosting from turning pink, frost with a
skim coat, put in the fridge for 10 minutes, then coat
with a final, thick layer of frosting.