RED VELVET PRESENT CAKE
A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- In large bowl, beat cake mix, food color, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
- Bake 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Frost top of cake with white frosting. Pipe ribbon in desired colors using decorating icing. Store loosely covered at room temperature.
Nutrition Facts : Calories 460, Carbohydrate 61 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 43 g, TransFat 2 g
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