Red Velvet Cake with White Truffle Frosting

  • 1 box Betty Crocker SuperMoist German chocolate cake mix
  • 1 1/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 bottle (1 oz) red food color
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  • 1 tablespoon baking cocoa


  • 1 1/2 cups white vanilla baking chips
  • 2 1/4 cups Betty Crocker Rich and Creamy vanilla frosting (from two 1-lb containers)

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease or spray bottoms only of two 8-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.

Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in half horizontally to make a total of 4 layers.

In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting. Repeat with second and third cake layers. Top with remaining cake layer, cut side down; frost with remaining frosting.


Serves 12


By Mom of 1 from Wilkesboro, NC


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