Red Velvet Cake- A Doctored Cake Mix

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 box Cake mix, yellow
  • 5 tbsp Cocoa powder, unsweetened
  • 2 tbsp Food coloring, red
  • 1/2 cup Granulated sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 cup Milk
  • 1 cup Sour cream

Found on mycakeschool.com

Description

Ingredients

• 1 box yellow cake mix, sifted (15.25 box mix) plus 6 Tablespoons (45g) flour ( I used Duncan Hines Classic Yellow Mix)
• 1/2 cup (100g) granulated sugar
• 5 Tablespoons (24g) unsweetened cocoa powder ( I sift the cocoa , then measure or weight
• 1/2 cup (107g) vegetable oil
• 3 large eggs
• 2 teaspoons (8g) vanilla extract
• 1/2 cup (121g) milk
• 1 cup (242g) sour cream
• 2 Tablespoons (24g) red food coloring ( if you want a brighter red color to your cake, add 3 Tablespoons)

Directions

• Preheat oven to 350 degrees Grease and flour 2 eight inch round pans In the bowl of your mixer, place the cake mix plus flour, sugar, sifted cocoa. Whisk to blend these ingredients together. Then add all the remaining ingredients. Begin mixing on low speed, increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl. Beat at medium speed for 1 more minute (longer if using a hand mixer. Pour into prepared pans and bake for 30 - 35 minutes (check at 30 minutes). The cake is done when a toothpick comes out clean or with a just a few crumbs attached. Let cool in pans for 10 minutes then turn out. Makes 6 1/4 cups batter Works well for cupcakes We frosted with our Pipeable Cream Cheese Frosting Recipe