Red Velvet Cake

175g egg (2 large eggs), 270ml water, 1kg Bakels Red Velvet Cake Mix, 140g vegetable oil.

Blend eggs, water & Red Velvet Cake Mix together on low speed for 1 minute. Scrape down, then blend on top speed for 2 minutes. Scrape down again. Commence blending on second speed while adding the vegetable oil. Mix for a total of 2 minutes (Do not over mix). Deposit mixture into a greased 21cm round tin and bake at 160 degrees C. for approx. 60 minutes. Alternatively halve the above recipe and deposit 550g of the mixture into a 18cm (7 inch) sponge tin and bake at 200 degrees C. for approx. 35 minutes. When cool cover with cream cheese icing.

Cream Cheese Icing. 250g Cream cheese, at room temperature, 4 tablespoons icing sugar, 2 teaspoons grated lemon rind. Beat the sifted icing sugar and lemon rind into the cream cheese and spread over cake. This amount should be enough to ice the top of a 21cm round cake.