Red Velvet Cake, Iced

By jasonhewitt

Ingredients

• 1 Box (18 1/2 Oz) German Chocolate Cake Mix
• 2 Eggs
• 1 C Lowfat Buttermilk
• 1/2 C Water
• 1/4 C Vegetable Oil
• 1 T Cider Vinegar
• 1 T Red Fool Coloring (See Note)
• 1 (12 Oz) Cream Cheese Frosting

Preparation

Step 1

Preheat oven to 350 degrees F.

Pour cake mix into mixer and start it. Add eggs, buttermilk, water, oil and vinegar. Turn off the mixer. Add food coloring. Beat 2 minutes at high speed. Grease and lightly flour a 12 cup bundt pan.

Bake 30-40 minutes or until a tester comes out clean.

Once cake has cooled, mound cream cheese frosting over the top of the cake and let it drift down like snow. (You can garnish with cranberries and bay leaves for a holly look.)

Note: Leftovers may be refrigerated for up to three days.
359 Calories, 15 g Fat, 1 g Fiber