Red velvet cake with cream cheese frosting

MAKES 16 SERVINGS

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups granulated sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 (1-ounce) bottle red food coloring

2 teaspoons pure vanilla extract

1 (8-ounce) package cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons pure vanilla extract

1 (16-ounce) box confectioners' sugar

For cake: Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Sift flour, cocoa powder, baking soda and salt; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food coloring and vanilla.

Gradually beat in flour mixture on low speed just until blended. Do not overbeat. Pour batter into prepared pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.

For frosting: In large bowl, beat cream cheese, butter, sour cream and vanilla until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.

To substitute other pans: Substitute a greased and floured 12-cup Bundt pan for the 9-inch cake pans. Bake about 50 minutes. Or, substitute a greased and floured 13-by-9-inch baking pan; bake about 40 minutes.

McCormick

Nutrition facts per serving: 519 calories, 25 g fat, 15 g saturated fat, 115 mg cholesterol, 70 g carbohydrates, 6 g protein, 224 mg sodium, 1 g fiber