RED VELVET CAKE WITH VANILLA CREAM CHEESE FROSTING

FOR THE CAKE:
2 1/2 cups all-purpose flour •
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 oz. bottle McCormick Red Food Color
2 teaspoons McCormick Pure Vanilla Extract
FOR THE VANILLA CREAM CHEESE FROSTING:
1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick Pure Vanilla Extract
1 pound box confectioners’ sugar

TO MAKE THE CAKE:
Preheat oven to 350 degrees F.

Sift together flour, cocoa powder, baking soda and salt, set aside. Cream butter and sugar 5 to 7 minutes. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually blend in flour mixture. Do not over mix. Pour batter into 2 greased and floured 9-inch round cake pans.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to cool on wire rack.

TO MAKE THE FROSTING:
Beat cream cheese, butter and sour cream in a medium bowl. Add remaining ingredients and mix until smooth. Cool cake completely before frosting.

Makes 16 servings
From: Recipelink.com
Source: McCormick