Gluten Free Red Velvet Cake

By msweeney

Ingredients

• 1 box Betty Crocker® Gluten Free devil's food cake mix
• 1 cup buttermilk
• 1 tablespoon gluten-free red food color
• 1/4 teaspoon baking soda
• 1/2 cup butter, softened
• 3 eggs
• 1 1/4 cups Betty Crocker® Whipped cream cheese frosting (from 12-oz container)
• Unsweetened baking cocoa, if desired

Details

Servings 1
Cooking time 115mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).

2
In large bowl, beat cake mix, buttermilk, food color, baking soda, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

3
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.

4
Place cake on serving plate. Frost top and sides of cake with cream cheese frosting; sprinkle with cocoa. Cut into 4 rows by 3 rows.