Red Velvet Cake

1 stick margarine
1 18.25-ounce box moist or super moist yellow cake mix
1 3.9-ounce package instant chocolate pudding mix
4 large eggs
1 cup water
1-ounce bottle red food coloring
1/2 teapsoon baking soda
1 tablespoon vinegar

Cream margarine and add cake mix, pudding mix, eggs, water and food coloring. Beat with mixer at medium speed from three minutes. Mix vinegar and baking soda and blend into cake mixture. Pour into a greased and floured 9-by-13-inch baking pan. Bake at 350 degrees for 35-40 minutes. When cake has cooled, top with Petal Frosting. Regrigerate frosted cake.

Petal Frosting

1 1/2 cups whipping cream
1 7.2-ounce package white frosting mix

Blend whipping cream and frosting mix and refrigerate for one hour. Whip until peaks form

-Recipe from Sylvia and Bob Bealer, Knoxville