Red Velvet Cake - Easy Version

This cake recipe looks and tastes just like the traditional southern recipe for red velvet cake, but uses a yellow cake mix to cut out most of the work!

1(18.25 oz) box yellow cake mix
5 large eggs
½ cup vegetable oil
1 cup low-fat or regular buttermilk
2 Tablespoons cocoa powder
2 ounces red food coloring (2 bottles)

In a large bowl, combine dry cake mix and only the ingredients listed above (Do not add the ingredients listed on the cake box). Check the box for instructions for how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.

Remove from the oven and let cool for a few minutes, run a dull knife around the edges, then carefully turn out onto a cake rack or plate to finish cooling.

Note: Using less than the two full ounces of required red food coloring will not produce a truly “red” cake, but a lighter pink one.

Red Velvet Cake Traditional Cream Cheese Icing

1 (8) ounce package cream cheese, softened
½ stick butter, softened
½ box plus 2 tablespoons confectioner’s sugar
1 teaspoon vanilla extract

Using a mixer, blend all of the ingredients together until smooth and creamy. You can add one or two drops of red food coloring for a pink icing, or leave it white for the traditional one.

Note: A delicious commercially made icing which is very good on this cake if you do not wish to make the traditional icing is Betty Crocker® “Whipped” Cream Cheese Icing, very good and easy to spread.

I’ll be making this for my sweet hubby, along with champagne and chocolate strawberries (my favorite!). We’ll have dinner (Sushi) and then head home for dessert. How are you spending your Valentines?

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