What is the best and easiest recipe for Red Velvet cake?

better homes and gardens has the best recipe i have ever had. go to their website and check it out. I need to write it down again. granted the frosting for their recipe is extremely sweet. so maybe if you dont like it like that, you can find a different one. the cake is amazing tho.What is the best and easiest recipe for Red Velvet cake?



1 (18.25-ounce) package yellow cake mix


1 (3 1/2-ounce) package instant vanilla pudding mix


4 large eggs


1 ounce liquid red food coloring


1/2 cup vegetable oil


1 cup water


1 tablespoon white vinegar


1 tablespoon unsweetened cocoa powder


1 cup cold milk


1 (8-ounce) package cream cheese, softened


1 (3 1/2-ounce) package instant vanilla pudding mix


1 (8-ounce) container nondairy whipped topping





1. Preheat oven to 350*F (175*C). Grease and flour a 13 x 9 x 2-inch baking pan; set aside.


2. In a large mixing bowl, combine cake mix, 1 package pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa; beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan.


3. Bake for 35 to 40 minutes or until cake tests done when wooden pick inserted in center comes out clean. Cool completely on wire rack.


4. Beat together milk and cream cheese. Mix remaining package of pudding mix. Fold in whipped topping. Spread on top of cooled cake. Store in the refrigerator.





What is the best and easiest recipe for Red Velvet cake?
Serves: 6-8 Prep: 25 min


Cook: 25 min Ingredients





1 tbsp mild cooking oil, for greasing


350g plain flour, plus extra for dusting


1 tsp Cocoa powder


1 tsp Bicarbonate of soda


1.5 tsp Baking powder


350g caster sugar


350g Butter, chilled and diced


200ml sour cream


1 tsp vanilla essence, plus a few drops for icing


2 Eggs, beaten


a few drops red food colouring








For the icing


100g Butter


200g cream cheese


500g icing sugar


1 tsp vanilla essence


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Method





1. Preheat the oven to 180C





2. Line three 20cm cake tins with oiled greaseproof paper, then sift over some flour





3. In a medium bowl sift the flour, cocoa powder, bicarbonate of soda and baking powder.





4. Add sugar, butter and sour cream. Mix well until the mixture resembles fine breadcrumbs.





5. Stir together the vanilla essence and eggs. Add this mixture bit by bit to the breadcrumb batter so it doesn鈥檛 curdle, then sprinkle with the food colouring.





6. Mix well, then divide between the three cake tins. Bake for 20-25 minutes or until the cake has come away slightly from the sides of the tin and a skewer inserted into the thickest part comes out clean.





7. Leave the sponges to cool for 5 minutes in the tins, then turn two of the sponges upside down on a cooling rack to dry. Turn out the third cake, but leave it right side up (this will be the top). To make icing the cake easier, you can refridgerate the sections once they have cooled a little. While the cakes are cooling, make the icing.





8. For the icing: cream the butter and cream cheese together and sift in the icing sugar. Add vanilla essence and mix until well combined.





9. Once the cakes are completely cool, layer the cake sandwiching it together with the icing, reserving half for the topping.





10. Spread the icing on top the cake and around the sides. Cut in slices to serve.






betty crockers red velvet cake mix