Simple Red Velvet Cake - cooking recipe

Ingredients

CAKE
shortening, for greasing the baking pans
flour, for dusting the baking pans
1 (18 1/4 ounce) package German chocolate cake mix (with or without pudding)
1 cup sour cream
1/2 cup water
1/4 cup oil
1 (1 ounce) bottle red food coloring
3 eggs
1 teaspoon vanilla extract
FROSTING
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
3 3/4 cups confectioners' sugar, well sifted
1 teaspoon vanilla extract

Preparation

CAKE:
Move oven rack to center of oven.
Preheat to 350 degrees.
Grease two 9-inch round cake pans with shortening, then sprinkle with flour.
Remove excess flour.
Set pans aside.
Place cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large bowl.
Mix with electric mixer on low for 1-2 minutes. Stop.
Scrape sides of bowl.
Mix on medium speed for 2-3 additional minutes.
Divide batter among the prepared cake pans.
Place pans in oven.
Bake cakes about 25-30 minutes.
Remove from oven and let cool on a wire rack for 10-15 minutes.
Run a dinner knife around the edge of each layer and turn each layer upside down onto a wire rack, then turn the cakes right side up on another rack.
Cool completely, 30-45 minutes.
FROSTING:
Place cream cheese and butter in a large bowl.
Mix with an electric mixer on low, about 30-45 seconds. Stop mixer.
Add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed, 1-2 minutes.
Add the vanilla.
Mix on medium speed until fluffy, about 1-2 more minutes.
Place one cake layer, right side up, on a serving platter or cake plate.
Spread top with the frosting.
Put second layer, on top of first layer and frost the top and sides.