Ingredients:
For Cake:
1 box Red Velvet Cake Mix
3 large eggs
1 1/4 cup water
1/3 cup vegetable oil
For frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
Preheat oven to 350 degrees F for metal or glass pans, 325 degrees F for dark or coated pans. Grease sides and bottom of (2) 9" round pans with shortening. Flour lightly.
Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
Bake 9" round pans for 30-33 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
Frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in vanilla extract. Apply frosting in between 9" rounds and all over outside of cake.
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