Fast • One Bowl

Gluten-Free Red Velvet Cake

12 servings | Prep Time: 15 Minutes | Start to Finish: 1 Hour 55 Minutes

• 1 box gluten-free devil’s food cake mix
• 1 cup buttermilk
• 1 tablespoon gluten-free red food color
• ¼ teaspoon baking soda
• ½ cup butter, softened
• 3 eggs
• 1¼ cups cream cheese whipped ready-to-spread frosting
• Unsweetened baking cocoa, if desired

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

2 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.

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

4 Place cake on serving plate. Frost top and sides of cake with cream cheese frosting; sprinkle with cocoa.

1 Serving: Calories 320; Total Fat 14g (Saturated Fat 7g, Trans Fat 1.5g); Cholesterol 75mg; Sodium 350mg; Total Carbohydrate 44g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 2½ Fat Carbohydrate Choices: 3

Sweet Secret For Gluten-Free Red Velvet Cupcakes, place a paper baking cup in each of 12 regular-size muffin cups. Make batter as directed in step 2 and divide evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Frost cooled cupcakes.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.