Name: Red Velvet Cake Supreme
Yield: 18 servings
Ingredients: 1 package (18.25 ounce) yellow cake mix; 1 package (3.5 ounce) instant vanilla pudding mix; 4 eggs; 1 ounce red food coloring; 0.5 cup vegetable oil; 1 cup water; 1 tablespoon distilled white vinegar; 1 tablespoon unsweetened cocoa powder; 1 cup cold milk; 1 package (8 ounce) cream cheese; 1 package (3.5 ounce) instant vanilla pudding mix; 1 (8 ounce) container frozen whipped topping, thawed

Serves: 18 servings

Ingredients: 12

Indulge in the perfect combination of yellow cake mix, vanilla pudding, a touch of red food coloring, and cocoa powder, resulting in a moist and exquisite cake.

Ingredients

1	package (18.25 ounce) yellow cake mix
1	package (3.5 ounce) instant vanilla pudding mix
4	eggs
1	ounce red food coloring
¹⁄₂	cup vegetable oil
1	cup water
1	tablespoon distilled white vinegar
1	tablespoon unsweetened cocoa powder
1	cup cold milk
1	package (8 ounce) cream cheese
1	package (3.5 ounce) instant vanilla pudding mix
1	(8 ounce) container frozen whipped topping, thawed

Instructions

1.	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
2.	In a bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, red food coloring, water, vinegar, and unsweetened cocoa powder. Pour the batter into the prepared pan.
3.	Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow the cake to cool.
4.	Using an electric mixer, beat the cream cheese and milk together. Incorporate the vanilla pudding mix and gently fold in the thawed whipped topping. Spread this delightful frosting on top of the cooled cake and refrigerate before serving.