Betty Crocker Red Velvet Cake with White Truffle Frosting Recipe

Need a special dessert? Layers of chocolate bliss frosted with indulgent yet easy truffle frosting take the cake!

Prep Time: 20 min
Total Time: 2 hours 0 min
Makes: 12 servings

Cake:
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
1 tablespoon baking cocoa

Frosting:
1 1/2 cups white vanilla baking chips
2 1/4 cups Betty Crocker® Rich & Creamy vanilla frosting (from two 1-lb containers)

1. Heat oven to 350°F (325°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.
2. 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.
3. 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.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.