Quick Red Velvet Cake

Cake
1 (18.25-oz.) pkg. German Chocolate Cake Mix
1 1/4 cup water
1/3 cup oil
1 (1-oz.) bottle red food color
3 eggs

Frosting
1/2 cup all-purpose flour
1 1/2 cups milk
1 1/2 cups sugar
1 1/2 cups butter, softened
1 tablespoon vanilla

Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed.

Pour batter into greased and floured pans. Bake at 350 degrees for 29 to 33 minutes or until cake springs back when touched lightly in center. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.

Meanwhile, in medium saucepan, combine flour and milk. Cook over medium heat until mixture is very thick, stirring constantly. Cover surface with plastic wrap; cool 30 minutes or until completely cooled.

In large bowl, combine sugar and margarine; beat until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating at high speed until smooth. Beat in vanilla.

Place 1 cake layer, top side down, on serving plate; spread with 1 cup frosting. Top with second layer, top side up. Frost sides and top of cake with frosting. Store in refrigerator. Makes 16 servings