Red Velvet Cake III

4.2
(207)

Moist and delicious easy cake!

close up view of a slice of Red Velvet Cake with white icing
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Servings:
18
Yield:
1 to 9 x 13-inch cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix

  • 1 (3.5 ounce) package instant vanilla pudding mix

  • 4 eggs

  • 1 ounce red food coloring

  • ½ cup vegetable oil

  • 1 cup water

  • 1 tablespoon distilled white vinegar

  • 1 tablespoon unsweetened cocoa powder

  • 1 cup cold milk

  • 1 (8 ounce) package cream cheese

  • 1 (3.5 ounce) package instant vanilla pudding mix

  • 1 (8 ounce) container frozen whipped topping, thawed

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.

  2. Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.

  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.

  4. Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.

Nutrition Facts (per serving)

325 Calories
18g Fat
37g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 325
% Daily Value *
Total Fat 18g 24%
Saturated Fat 7g 37%
Cholesterol 57mg 19%
Sodium 407mg 18%
Total Carbohydrate 37g 13%
Dietary Fiber 0g 1%
Total Sugars 24g
Protein 4g
Vitamin C 0mg 1%
Calcium 73mg 6%
Iron 1mg 5%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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