Quick Red Velvet Cake

Yield: 16 servings

Ingredients:

CAKE
1 package Pillsbury BEST® German Chocolate Cake
1-1/4 cups water
1/3 cup Crisco® Vegetable Oil
1 ounce bottle red food color
3 eggs

FROSTING
1/2 cup Pillsbury BEST® All Purpose Flour
1-1/2 cups milk
1-1/2 cups sugar
1-1/2 cups butter or margarine, softened
1 tablespoon vanilla

Preparation Directions:

1. Heat oven to 350° F. Grease and flour two 9-inch round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pans.

2. Bake at 350° F. for 29 to 33 minutes or until cake springs back when touched lightly in center. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.

3. Meanwhile, in medium saucepan, combine flour and milk. Cook over medium heat until mixture is very thick, stirring constantly. Cover surface with plastic wrap; cool 30 minutes or until completely cooled.

4. In large bowl, combine sugar and margarine; beat until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating at high speed until smooth. Beat in vanilla.

5. Place 1 cake layer, top side down, on serving plate; spread with 1 cup frosting. Top with second layer, top side up. Frost sides and top of cake with frosting. Store in refrigerator.

High Altitude: (Above 3500 Ft.)
See cake mix package for instructions.