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Red Velvet Cake with Vanilla Cream Cheese Frosting

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Red Velvet Cake with Vanilla Cream Cheese Frosting

Prep Time: 20 minutes

Servings: 16

Dairy-Free Red Velvet Cake with Vanilla Frosting: Prepare Cake as directed, using 1 cup vegetable oil in place of the butter and 1 can (13.66 ounces) Thai Kitchen® Coconut Milk (with 2 tablespoons coconut milk reserved for the Frosting) in place of the so


  2 1/2 cups flour

  1 bottle McCormick® Red Food Color

  2 tsp McCormick® Pure Vanilla Extract

  1/2 cup unsweetened cocoa powder

  1 tsp baking soda

  1/2 tsp salt

  1 cup butter

  2 cups granulated sugar

  4 eggs

  1 cup sour cream

  1/2 cup milk

  1 package cream cheese

  1/4 cup butter

  2 Tbs sour cream

  2 tsp McCormick® Pure Vanilla Extract

  1 box confectioners' sugar

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Preheat oven to 350°F. For the Cake, grease and flour 2 (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, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just 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 pan 10 minutes. Remove from pans; cool completely on wire rack.

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

Nutritional Information:

Calories 520

Total Fat 24g 

Cholesterol 117mg 

Sodium 334mg 

Total Carbohydrate 70g 

Dietary Fiber 1g 

Protein 6g