 | | Directions | 1. Preheat oven to 350°F. Beat cake mix, sour cream, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Pour batter into 2 greased and floured (9-inch) round cake pans.
2. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
3. 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.Test Kitchen Tip: One container (16 ounces) ready-to-spread cream cheese frosting can be used in place of the prepared Vanilla Cream Cheese Frosting. |
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 16
|  | | Ingredients | | - | | 1 package (18 1/4 ounces) German chocolate cake mix with pudding |
| - | | 1 cup sour cream |
| - | | 1/2 cup water |
| - | | 1/4 cup unsweetened cocoa powder |
| - | | 1/4 cup vegetable oil |
| - | | 1 bottle McCormick® Red Food Color |
| - | | 3 eggs |
| - | | 2 teaspoons McCormick® Pure Vanilla Extract |
| - | | Vanilla Cream Cheese Frosting: |
| - | | 1 package (8 ounces) cream cheese, softened |
| - | | 1/4 cup (1/2 stick) butter, softened |
| - | | 2 tablespoons sour cream |
| - | | 2 teaspoons McCormick® Pure Vanilla Extract |
| - | | 1 box (16 ounces) confectioners’ sugar |
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| | Nutrition (per serving) | Calories: 397 Calories
Fat: 17 Grams
Protein: 4 Grams
Cholesterol: 76 Milligrams
Carbohydrates: 57 Grams
Sodium: 335 Milligrams
Fiber: 0 Grams
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