Red Velvet Cake
This frosting is so smooth and creamy.
Ingredients
- 1 pkg. Pillsbury Plus Devil’s Food cake mix
- 1 c. low-fat sour cream
- 3 eggs
- 1/2 c. water
- 1/4 c. canola oil
- 1 (1 oz.) bottle of red food coloring
Velvety Frosting (see note below)
- 1/2 c. flour
- 1-1/2 c. milk
- 1-1/2 c. butter (3 sticks)
- 1-1/2 c. white sugar
- 1 Tbls. vanilla
Instructions
Heat oven to 350 degrees.
Line the bottom of two 9-inch round cake pans with wax paper; grease and flour them.
In large bowl, combine all cake ingredients and mix at low speed until moistened; beat 2 minutes at high speed.
Pour batter into prepared pans and bake for 25-35 minutes or until top springs back. Cool 15 minutes; remove from pans and cool completely.
Frosting: Lightly spoon flour into measuring cup level off. In medium pan, warm milk a little and whisk in flour. Cook over medium heat until mixture is very thick, stirring constantly. Transfer to a bowl, cover surface with plastic wrap and let cool.
In large bowl, beat sugar and butter until light and fluffy. Gradually add flour mixture by the tablespoons; beating at high speed until smooth. Beat in vanilla.
Fill and frost cake using 1 cup frosting between layers. Refrigerate until ready to serve.
Decorate for holidays, birthdays as desired.
Refrigerate leftovers.
NOTE: I normally cook the flour and milk for the frosting first so it has time to cool and is ready when I want to make the frosting for the cake.