Red Velvet Cake with Cream Cheese Frosting

Ingredients

• 1 pack (500g) Baker's Delite Moist Red Velvet Cake Mix
• 1 cup (250g) Water, chilled
• 1/2 cup (112.5) Baker's Delite Chiffon Cake Oil
• 2 pcs (110g) Eggs, medium

Cream Cheese Frosting

• 1 cup (225g) Maven unsalted butter, softened
• 2 Royal Victoria Cream Cheese Chubs (250g each), softened
• 8 cups powdered sugar (confectioners' sugar)
• 1 tablespoon milk

Procedure

1. Preheat oven to 165C
2. Prepare cupcake moulds or cake pans
3. Beat Baker's Delite Moist Red Velvet Cake Mix, water, Baker's Delite Chiffon Cake Oil and eggs at low speed for 30 seconds.
4. Then turn the mixer to medium speed and beat for 2 minutes
5. Pour batter into pans
6. Bake for 25-30 minutes or until done.
7. Cool cake before frosting

Cream Cheese Frosting Procedure (while cake is baking)

1. In a large bowl, beat butter and cream cheese with a mixer until light and fluffy.
2. Gradually add powdered sugar and milk. Beat on high until smooth (30-60 seconds). If frosting seems too thin, add powdered sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until frosting reaches desired consistency.
3. Frost cooled red velvet cake.