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Ingredients:
- 1 devil’s food cake mix (moist style with pudding in the mix)
- 1 teaspoon baking soda
- 1 1/3 cups buttermilk
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla
- 2 teaspoons white vinegar
- 1 bottle (1 ounce) liquid red food coloring*
- --
- Frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 to 1 1/2 tablespoons warm water
- finely chopped pecans or coconut for topping, optional
Preparation:
Grease and flour a 13x10x2-inch baking pan. Heat oven to 350°. In the bowl of an electric mixer, combine the cake mix, baking soda, buttermilk, vegetable oil, eggs, 1 teaspoon vanilla, vinegar, and food coloring. Beat on low speed until well blended. Beat on high speed for 2 minutes. Pour the batter into the prepared baking pan. Bake for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Let cool on a rack.
Frost the cooled cake with cream cheese frosting and sprinkle with chopped pecans or coconut, if desired.
In a mixing bowl with electric mixer, beat the softened cream cheese and butter together until blended. Slowly beat in the powdered sugar until smooth and creamy. Beat in 1 teaspoon of vanilla and enough of the warm water to make a soft, spreadable frosting.
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