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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
2
In large bowl, beat cake mix, buttermilk, food color, baking soda, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
3
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
4
Place cake on serving plate. Frost top and sides of cake with cream cheese frosting; sprinkle with cocoa. Cut into 4 rows by 3 rows.
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For Red Velvet Cupcakes, place a paper baking cup in each of 12 regular-size muffin cups. Make batter as directed and divide evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Frost cooled cupcakes.
Other white frostings, such as Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container), can be substituted for the cream cheese frosting.
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