COPYCAT NOTHING BUNDT RED VELVET CAKE

Ingredients
For the cake

• 1 box Red Velvet Cake Mix*
• 3/4 cup sour cream at room temperature
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/4 cup mayonnaise
• 3 eggs at room temperature
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips

For the frosting

• 8 ounces cream cheese softened
• 1/4 cup butter softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• *Note - If you can't find a red velvet mix use a white cake mix, plus 3 tablespoons cocoa powder and 2 tablespoons red food coloring

Instructions

1. Preheat oven to 350°F. Grease a Bundt pan. (I use Crisco and lots of it.) Set aside.
2. Place all ingredients in a large bowl. Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium and beat for two minutes. 
3. Pour into prepared pan and bake for 45-50 minutes or until a tooth pick inserted in the middle comes out clean. Let cool.
4. ..............
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WHITE ALMOND CAKE

Ingredients
Cake

• 1, 15.25 ounce (432 grams) package white cake mix
• 1 cup all purpose flour
• 1 cup granulated sugar
• ¾ teaspoon salt
• 1⅓ cups water, room temperature
• 1 cup sour cream, room temperature
• 2 tablespoons vegetable oil
• 1½ teaspoons pure almond extract
• 1 teaspoon pure vanilla extract
• 4 egg whites, room temperature

Frosting

• 1 cup whole milk, room temperature
• 5 tablespoons flour
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 1 cup unsalted butter, at room temperature
• 1¼ cups granulated sugar
• pinch of salt

Instructions

1. Preheat oven to 325 degrees. Grease and flour 3 round cake pans.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. 
3. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain.
4. ........
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