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Red Velvet Cake

October 15, 2009

red-velvet-cakeThis recipe comes from the cookbook the Cake Mix Doctor by Anne Byrn. Buy it!

Cake:

Solid Vegetable shortening for greasing pan (I spray Pam)
Flour for dusting pans
1 pkg (18.25 oz) German chocolate cake mix with pudding
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 oz) red food coloring
3 large eggs
1 tsp pure vanilla extract
Cream cheese frosting (recipe follows)
Place rack in center of oven and preheat to 350. Grease 2 9-inch round cake pans then dust with flour. Shake out excess flour and set aside.

Place cake mix, sour cream, water, oil, food coloring, eggs and vanilla in a large mixing bowl. Blend on low speed for 1 minute. Scrape down the sides of bowl. Mix at medium 2 to 3 minutes more, scraping down sides if needed. The batter should look well blended. Divide batter between prepared pans, smoothing out with a rubber spatula. Place pans in oven side by side.

Bake until cakes spring back when lightly pressed with your finger and just start to pull away from the sides of pans, 28 to 30 minutes. Remove from oven, cool for 10 minutes. Run a knife around the edge of each cake and invert onto rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.

Prepare the frosting. Frost. Once frosted, refrigerate to set frosting for 20 minutes. Store in fridge in a plastic cake server or cover with waxed paper for up to 1 week.

Cream Cheese Frosting:

1 pkg (8 0z) cream cheese, room temp
8 tbsp (1 stick) butter, room temp
3 3/4 cups powdered sufar, sifted
1 tsp pure vanilla extract
Blend cream cheese and butter on low speed until combined. Add powdered sugar a bit at a time, blending with mixer on low until sugar is well incorporated. Add the vanilla and increase mixer speed to medium. Blend until fluffy.

Makes 3 cups.

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