Simple Red Velvet Cake

This was my first attempt at a red velvet cake, and it was such a hit at the party that people were literally fighting over who got to take home how much!  Yes, it's THAT good!

- Shortening, for greasing pan (I used Brummel & Brown)
- Flour, for dusting the baking pans
- 1 (18 1/4 ounce) package German chocolate cake mix (I used Duncan Hines Moist Deluxe)
- 1 cup sour cream
- 1/2 cup water
- 1/4 cup oil
- 1 (1 ounce) bottle red food coloring (yep, a WHOLE bottle)
- 3 eggs
- 1 tsp vanilla extract (I used Mexico vanilla)

Move oven rack to center of oven, and preheat to 350.  Grease two 9-in. round cake pans.  Sprinkle cake pans with flour, then remove excess flour.  Set pans aside. 

In a large bowl, combine cake mix, sour cream, water, oil, food coloring, eggs, and vanilla.  Mix with electric mixer on low for 1-2 minutes.  Stop.  Scrape sides of bowl.  Mix on medium speed for 2-3 additional minutes.

Divide batter among prepared cake pans, and place them in the oven.  Bake about 25-30 minutes.  Remove cakes from oven and let cool on a wire rack.  When completely cooled, frost, with Cream Cheese Frosting.

Place one cake layer, right side up, on a serving platter or cake pan.  Spread top with frosting.  Put second layer on top of first layer and frost top and sides. 

Next time I'm considering making this triple layer (instead of just double).  And maybe I will add some pecans to the exterior frosting.  Also, as a side note, 1/16 of this cake (frosted) is 11 Weight Watchers PointsPlus.

This recipe taken from Cake Mix Doctor by Anne Bryn.