Prep Time: 15 min
Start to Finish: 1 hr 50 min
Makes: 12 servings
1 box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 tablespoon unsweetened baking cocoa
Frosting
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake as directed on box for 13x9-inch pan or 9-inch rounds. Cool completely.
4. In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for 13x9-inch pan or two 9-inch round pans.
Nutrition Information:
1 Serving: Calories 400 (Calories from Fat 220); Total Fat 24g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 90mg; Sodium 370mg; Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 27g); Protein 5g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat;
