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This cake comes courtesy of my sister-in-law, Nancy Johnson, who tells me this was a cake her mother, Eloise Berry, made often. Nancy is a wonderful cook and always shares her recipes when asked, which IMO is the best kind of in-law to have :-)
I made the frosting and iced the cake while watching my 14-month old grandson, so don't be too critical of my skill!
Ingredients
Preparation
Cake Batter
1 C sour cream
1/4 C oil
1/2 C water
3 eggs
1/2 oz red food coloring
1 package German chocolate cake mix
Cake: 350 degrees for 35 minutes, depending on your oven's heating.
Mix wet ingredients first in a large bowl. Add packaged cake and mix well. Prepare 2 cake pans with oil and a dusting of flour. Bake and let it sit in the pans for 15 minutes before removing to finish cooling.
Frosting:
Soften the butter to a large, deep mixing bowl while the cake is baking.
In a medium saucepan, add the flour and 1/2 C of milk. Whisk to mix. Gradually add the remaining milk and break up any lumps that form. Turn on the heat and cook, stirring constantly. The mixture will thicken. When it appears that it is going to stick firmly and is the consistency of a thick gravy, remove to a small bowl and cover with plastic wrap on its surface. Allow to cool completely.
Beat the sugar into the butter until fluffy. Add the remaining ingredients and then add large spoonfuls, one at a time of the cooled flour mixture, beating on high speed until smooth. Frost the cake.
Frosting
1/2 C flour
1 1/2 C whole milk
1 1/2 C granulated sugar
1 1/2 C (3 sticks) unsalted butter, softened
1 T vanilla
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