MAKES 1 (9 × 13-INCH) CAKE
Food historians cannot agree on the origin of the bright red, tender-crumbed cake. We can all agree that it is one of the most requested cakes for celebrations. The cooked frosting is a favorite in the South, and once you give this frosting a try you will see why southerners adore the cooked sweet creation on top of their bright red cake.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
Sprinkle the cake mix evenly in the prepared pan. Sprinkle evenly with the pudding mix. Pour the milk into the dry mixes. Using a fork, blend the mixes and milk together until smooth.
Bake for 30 to 35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Allow to cool completely before frosting.
MAKE THE FROSTING: Combine the milk, flour, and salt in a small saucepan over medium heat. Cook, stirring continuously, until the mixture thickens and comes to a boil, about 5 minutes.
Boil for 1 minute and remove from the heat. Pour into a small bowl and cover with plastic wrap. Allow to cool completely, at least 1 hour.
In a large bowl, combine the sugar, butter, and vanilla. Using an electric mixer, beat at medium speed until creamy. Add the cooled flour mixture and continue to beat until the frosting is light and fluffy.
Frost the red velvet cake with the Original Old-Fashioned Frosting.
tips: By all means, you can omit the cooked frosting and substitute your favorite cream cheese frosting.
Add 1 cup premium white chips to the batter and bake the cake as directed.