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Red Velvet Cake with Creamy Frosting
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Red Velvet Cake with Creamy Frosting

1 Hr(s) 48 Min(s)
5 Min(s) Prep
1 Hr(s) 43 Min(s) Cook
If you suspect that people are more interested in the cream cheese frosting than the red velvet cake, use a boxed mix and make the frosting from scratch.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) red velvet cake mix
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. milk
1/4 cup powdered sugar
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
1/2 tsp. unsweetened cocoa powder
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Let's Make It
1
Heat oven to 325ºF.
2
Line bottom of 2 (8-inch) round pans with parchment paper; spray with cooking spray. Prepare cake batter as directed on package; pour into prepared pans.
3
Bake 30 to 33 min. or until toothpick inserted in center comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
4
Meanwhile, beat cream cheese, milk and sugar in medium bowl with mixer until blended. Gently stir in 2 cups COOL WHIP.
5
Fill and frost cake layers with cream cheese mixture. Top with remaining COOL WHIP and dust with cocoa powder just before serving.
Kitchen Tips
Tip 1
Special Extra
Add red and white sprinkles to make this show-stopping cake extra special.
Tip 2
How to Store
Refrigerate until ready to serve. Store any leftovers in refrigerator.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 270mg
12%
Total Carbohydrates 27g
10%
Dietary Fibers 0g
Sugars 15g
30%
Protein 3g
6%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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