Red Velvet Cake For My Valentine

I originally posted this recipe last Valentine's Day. I thought I'd re-post it, since my readership has changed so much in the last year! Enjoy!I first made this cake on Valentine's Day, 2000. I was headed to a "girls only" Valentine's get together, and was in charge of bringing dessert. I found this recipe online so I can't give proper credit, but it's become my signature Valentine's Day treat over the years. I have a steadfast rule that I only make this cake on Valentine's Day. I don't care how much begging and pleading is launched my way, it won't get made until Valentine's. I think that keeps it special, and has turned it into our little family tradition. If you've ever had Red Velvet Cake before, you might be thinking of a dense, dry cake. Let me assure you this is most definitely not that kind of Red Velvet Cake. It's incredibly moist and the frosting is the creamiest stuff in the world. I can't even eat any other Red Velvet Cake because it always disappoints. This is the PERFECT recipe, and it's so pretty to serve on Valentine's Day.

Red Velvet Cake

1 box yellow cake mix
1 (4-serving) box instant vanilla pudding
4 eggs
1 ounce red food coloring
1/2 cup vegetable oil
1 cup water
1 Tbs white vinegar
1 Tbs unsweetened cocoa powder
1 cup cold milk
1 (8-ounce) package cream cheese
1 (3.5-ounce) package instant vanilla pudding
1 (8-ounce) carton Cool Whip

1. Preheat oven to 350
2. Spray pans with Pam and "flour" with cocoa powder. Can use a 9X13 or two round pans.
3. Mix cake mix, first box of pudding, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into pan.
4. Bake 35-40 minutes. Cool completely.
5. For frosting beat together milk and cream cheese. Mix in second box of pudding. Fold in Cool Whip. Frost cake.
6. Keep cake in refrigerator, due to frosting.