*INGREDIENTS 16 SERVINGS
°1 box German chocolate cake mix (2 layers) with pudding
°1 cup (250 milliliters) sour cream
°1/2 cup (125 milliliters) water
°1/4 cup (60 milliliters) unsweetened cocoa powder
°1/4 c (60 m) vegetable oil
°1 bottle (28 g) of red food coloring
°3 eggs
°2 tbsp. 1/2 tsp (10 milliliters) Pure Vanilla Extract
+Vanilla Cream Cheese Frost
°1 envelope (250 g) cream cheese, softened
°1/4 cup (60 milliliters) butter, softened
°2 tbsp. 2 tbsp (30 milliliters) sour cream
°2 tbsp. 1/2 tsp (10 milliliters) Pure Vanilla Extract
°16 oz (500 g) icing sugar
*PREPARATION
1 Preheat the oven to 350°F (180°C). For the cake, in a large bowl, beat the cake mix, sour cream, water, cocoa powder, oil, food coloring, eggs and vanilla with an electric mixer on low speed just enough to moisten, scraping down sides of bowl often. Beat on speed for 2 minutes. Pour mixture into 2 greased and floured 9-inch (23 cm) round cake pans.
2 Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes. Unmold, place on a wire rack and let cool completely.
3 For the frosting, in a large bowl, beat the cream cheese, butter, sour cream and vanilla until light and fluffy. Gradually add icing sugar, beating until smooth. Spread the cooled frosting on the inside and outside of the cake.
4 Culinary Tip: One tub (16 oz/450 g) of cream cheese frosting can be used instead of vanilla cream cheese frosting.
Enjoy !
