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| 1 | box Betty Crocker® SuperMoist® German chocolate cake mix |
| 1 1/4 | cups water |
| 1/2 | cup vegetable oil |
| 3 | eggs |
| 1 | bottle (1 oz) red food color |
| 1 | tablespoon unsweetened baking cocoa |
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| 2 | oz cream cheese, softened |
| 2 | teaspoons milk |
| 1 1/2 | cups whipping cream |
| 1/2 | cup powdered sugar |
| 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).
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| 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. |
| Follow High Altitude cake mix directions on box for 13x9-inch pan or two 9-inch round pans. |
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SuperMoist® butter recipe chocolate cake mix can also be used for this recipe. Use 1/2 cup butter in place of oil.
Save time by using 1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese or whipped cream cheese frosting in place of the scratch frosting. |
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| You will need the whole 1-ounce bottle of red food color to achieve the intense red color that is characteristic of this special cake. |
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| For a classic red velvet cake, add 3/4 cup buttermilk, reduce water to 1/4 cup and reduce oil to 1/4 cup. All other ingredients remain the same. (Do not use dark or nonstick 13x9-inch pan.) |
Nutrition Information:
400 ( 220); 24g ( 10g, 1g); 90mg; 370mg; 41g ( 1g, 27g); 5g 8%; 0%; 8%; 6% 1/2 ; 2 ; 0 ; 1/2 ; 4 3