Red Velvet Cake and Frosting (Quick Version)
This is a quick version I found and it tastes the same as the scratch. How I
know this is, we made both in a culinary class, and no one could tell which one
was which. - Sue
1 pkg. german chocolate cake mix (with pudding)
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
1 (1-oz.) bottle of red food coloring (1 tbsp.
if using paste coloring)
3 eggs (large)
Heat oven to 350ºF. Grease and flour two 9-in. round cake pans.
In large bowl, combine all cake ingredients. Beat at low speed until moistened.
Beat 2 min. at medium speed. Pour batter into greased and
Bake at 350ºF. for 25 to 35 minutes. Cake is done when it
springs back, when lightly touched in center, and pulls away from sides of pan.
Place on wire rack for 10 minutes. Remove from pans and cool completely on wire
1/2 cup all purpose flour
1-1/2 cups milk
1-1/2 cups sugar
1-1/2 cups real butter, softened
1 tbsp. vanilla
In medium saucepan, combine flour and milk. Cook over medium heat until mixture
is very thick, stirring constantly. Cover surface with plastic wrap. Cool 1
hour. In large bowl, combine sugar and butter; beat until light and fluffy.
(Make sure all sugar is dissolved, or it will be gritty.) Gradually add flour
mixture by the tablespoonful, beating at high speed until smooth. Beat in
Frost cake, and refrigerate. Especially in Summer!
I have seen other versions of frosting on this cake, but its not real red velvet
with any other. This frosting is a little work, but soooooo worth
it on this cake. You will know what I mean when you make it. Sometimes, I add a
little red food color to the frosting, (just a drop or two) and it is a lovely
pink against the red cake, and I sometimes add crushed peppermints to the
frosting at the end. That's good, too. Enjoy! - Sue