Easy Red Velvet Cake With Cream Cheese Frosting

Ingredients:

1 devil’s food cake mix (moist style with pudding in the mix)
1 teaspoon baking soda
1 1/3 cups buttermilk
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla
2 teaspoons white vinegar
1 bottle (1 ounce) liquid red food coloring*

Frosting:
4 ounces cream cheese, softened
4 tablespoons butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 to 1 1/2 tablespoons warm water
finely chopped pecans or coconut for topping, optional
Preparation:
*If you use the more concentrated paste or gel coloring, beat in enough to make the batter a vivid red color.
Grease and flour a 13x10x2-inch baking pan. Heat oven to 350°. In the bowl of an electric mixer, combine the cake mix, baking soda, buttermilk, vegetable oil, eggs, 1 teaspoon vanilla, vinegar, and food coloring. Beat on low speed until well blended. Beat on high speed for 2 minutes. Pour the batter into the prepared baking pan. Bake for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Let cool on a rack.
Frost the cooled cake with cream cheese frosting and sprinkle with chopped pecans or coconut, if desired.
In a mixing bowl with electric mixer, beat the softened cream cheese and butter together until blended. Slowly beat in the powdered sugar until smooth and creamy. Beat in 1 teaspoon of vanilla and enough of the warm water to make a soft, spreadable frosting.