Red Velvet Cake
|German chocolate cake mix||200 Gram|
|Water||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Red food color||1 Ounce (1 Oz)|
|Baking cocoa||1 Tablespoon (Unsweetened)|
|Cream cheese||2 Ounce, softened|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake as directed on box for 13x9-inch pan or 9-inch rounds. Cool completely.
4. In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for 13x9-inch pan or two 9-inch round pans.