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Holiday Red Velvet Cake




Source of Recipe


Raleigh News Observer






List of Ingredients



• 1 (18 1/2 ounce)box German Chocolate cake mix
  
• 2 large eggs
  
• 1 cup lowfat buttermilk
  
• 1/2 cup water
  
• 1/4 cup vegetable oil
  
• 1 tablespoon cider vinegar
  
• 1 tablespoon red food coloring
  
• 1 (12 ounce) container cream cheese frosting
  
• Fresh cranberries and dried bay leaves, for garnish (optional)
  






Instructions



1. Preheat oven to 350 degrees F. Grease and lightly flour a 12 cup Bundt pan.
   
2. Pour the cake mix into large bowl of an electric mixer. Add eggs, buttermilk, water, oil and vinegar. Trun off the mixer before adding food coloring. (Do not add the red coloring while the beaters are moving or the coloring will fly out of the bowl and result in a red spattered kitchen!) Beat 2 minutes at high speed.
   
3. Pour batter into prepared pan. Place on the middle rack of the oven, and bake 30 - 40 minutes or until a kake tester comes out clean. Let the cake cool at least 30 minutes, then remove from the pan onto a serving plate. (The unfrosted cake may be stored, tightly covered with plastic wrap, at room temperature for 24 hours.)
   
4. To frost the cooled cake mound the cream cheese frosting over the top third of the cake and let it drift down the sides (giving it a snow capped look.) A portion of the beautiful, deep red cake will show underneath.
   
5. Garnish the top by arranging fresh cranberries and dried bay leaves to look like holly, if desired.
   
6. Serve at once or refrigerate, covered with a cake dome if you have one, until ready to serve, up to 24 hours. Leftovers may be refrigerated up to three days.
   






Final Comments


Makes 12 servings.