Red Velvet Double Layer Cake

By á-50671

Ingredients

• 2 boxes Betty Crocker* Red Velvet Cupcakes with Cream Cheese Frosting
• 1 1/3 cups (325 mL) water
• 6 tbsp (90 mL) vegetable oil
• 2 eggs

Details

Servings 16
Adapted from lifemadedelicious.ca

Preparation

Step 1

1
Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8- or 9-inch cake pans, or spray with baking spray with flour.

2
In large bowl, empty both pouches of cupcake mix. Add water, vegetable oil and eggs. Beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.

3
Bake 23 to 25 minutes or until toothpick inserted into centre comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.

4
Knead frosting packets about 10 seconds. Place 1 cake layer top side down, on serving plate; spread with about 1 pouch frosting. Top with second layer, top side up. Frost side and top of cake with frosting. Store in refrigerator.