Gluten Free Red Velvet Cake Recipe

Ingredients

1

                        box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix

1

cup buttermilk

1

tablespoon gluten-free red food color

1/4

teaspoon baking soda

1/2

cup butter, softened

3

eggs

1 1/4

                        cups from 1 tub (12 oz) Betty Crocker™ Whipped Cream Cheese Frosting

Unsweetened baking cocoa, if desired

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).

In large bowl, beat cake mix, buttermilk, food color, baking soda, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.

Place cake on serving plate. Frost top and sides of cake with cream cheese frosting; sprinkle with cocoa. Cut into 4 rows by 3 rows.

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