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Red velvet, indeed! This deep red-hued
cake is kept moist with the addition of (gulp!) mayonnaise (you'll
never know it's there!). A sweetened cream cheese frosting tops
it off.
Red Velvet
Cake
- 1 (18.25-ounce) package
white cake mix
3 large eggs
1 1/3 cups water
3/4 cup mayonnaise
1 tablespoon red food coloring
1 (8-ounce) package cream cheese, softened
1/2 cup butter, melted
2 cups powdered sugar, sifted
1/2 cup chopped pecans
- Preheat oven to 350°F
(175°C). Grease and flour two 9-inch round cake pans. Line
bottoms with wax paper.
- Beat cake mix, eggs, water,
mayonnaise and food coloring in large bowl with electric mixer
on low speed 30 seconds, scraping bowl frequently. Beat on medium
speed 2 minutes. Pour batter into prepared pans.
- Bake for 30 to 35 minutes
or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pans. Immediately remove wax paper. Cool
completely on wire racks.
- Beat cream cheese and
butter with electric mixer on medium speed until well blended.
Gradually add sugar, beating well after each addition. Stir in
pecans.
- Spread cream cheese icing
on top of one cake layer, place second layer on top and finish
frosting entire cake.
Makes 12 servings.
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