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Red Velvet cake - Quick Red Velvet Cake
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Recipe Information
Judy taken from The Cake Mix Doctor Cookbook


  • solid shortening for greasing pans
  • flour for dusting pans
  • 1 18.25 oz (511 grm). package German chocolate cake mix with pudding
  • 1 cup (225 ml) sour cream
  • 1/2 cup (125 ml) water
  • 1/4 cup (60 ml) vegetable oil
  • 1 1 oz (28 grm). bottle red food coloring
  • 3 large eggs
  • 1 tsp (5 ml) pure vanilla extract
  • Cream Cheese Frosting
  • Place rack in center of oven and preheat to 350 degrees (175 C.).
  • Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out excess.
  • Place the cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large mixing bowl.
  • Blend with mixer on low speed for one minute.
  • Scrape down sides of bowl, increase speed to medium and beat 2 to 3 minutes more. Batter should be well blended.
  • Divide the batter between the pans, smoothing the tops with a rubber spatula.
  • Place pans side by side in the oven.
  • Bake the cakes until they spring back when lightly pressed with your finger and start to pull away from the sides of the pans, 28 to 30 minutes.
  • Remove from oven and place on wire racks to cool for 10 minutes.
  • Run a dinner knife around the edge and invert onto a rack, then invert them again onto another rack so that the cakes are right side up.
  • Allow them to cool completely, 30 minutes more.
  • While cooling prepare Cream Cheese Frosting.
  • Place one cake layer, right side up, on a serving platter.
  • Spread the top with frosting.
  • Place second layer, right side up, on top of first layer and frost the top and sides.
  • Place cake, uncovered, in the refrigerator until frosting sets, 20 minutes.
  • Store in a cake saver or cover with waxed paper in refrigerator, for up to 1 week.
If you want a vivid red cake, start with a white cake mix (all other ingredients remain the same)

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