Red Velvet Cake

There's just something about Red Velvet Cake... the flavor, the color, the divine cream cheese frosting. This take from McCormick may be less than traditional, since it has more cocoa powder than usual, and lacks both buttermilk and vinegar, it's still a crowd-pleaser. Maybe next time, I'll make Red Velvet Whoopie Pies, from The Deen Family Cookbook, for a more authentic Southern experience.

Red Velvet Cake

1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup whole milk
1 ounce Red Food Color
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Spray a 13 by 9 cake pan with baking spray.

Sift flour, cocoa powder, baking soda and salt; set aside.

Beat butter and sugar with a mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool before frosting.

Vanilla Cream Cheese Frosting

8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
2 tablespoons sour cream
2 teaspoons vanilla extract
1 box powdered sugar (or less to taste)

For the frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar until smooth. Frost as desired.