Quick Red Velvet Cake

Enjoy this yummy red colored cake layered with frosting--a delicious dessert treat.

  • prep time 40 min
  • total time 2 hr 45 min
  • ingredients 12
  • servings 16

Ingredients

Cake

1
box chocolate cake mix
1
cup water
1/2
cup sour cream
1/4
cup vegetable oil
3
eggs
2
tablespoons unsweetened baking cocoa
1
bottle (1 oz) red food color

Frosting

1/2
cup all-purpose flour
1 1/2
cups milk
1 1/2
cups sugar
1 1/2
cups butter or margarine, softened
1
tablespoon vanilla
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
  • 2 Bake 31 to 36 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
  • 3 Meanwhile, in 2-quart saucepan, cook flour and milk over medium heat, stirring constantly, until mixture is very thick. Cover surface with plastic wrap; cool to room temperature.
  • 4 In large bowl, beat sugar and butter with electric mixer on high speed until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating until smooth. Beat in vanilla.
  • 5 Place 1 cake layer, top side down, on serving plate; spread with 1 cup frosting. Top with second layer, top side up. Frost side and top of cake with frosting. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    320
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    13g,
    13%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    170mg
    170%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    0g
    0%
      Sugars
    21g
    21%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    2%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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