Recipe: Yuletide Red Velvet Cake (corrected recipe)

YULETIDE RED VELVET CAKE
Source: Pillsbury Classic Holiday cookbook #112, pg 69

CAKE:
1 package German chocolate cake mix
1 cup Sour cream
3 eggs
1/2 cup Water
1/4 cup Oil
1 ounce Red food color

VELVETY FROSTING:
1/2 cup Flour
1 1/2 cups Milk
1 1/2 cups Sugar
1 1/2 cups Butter, or margarine
Softened
1 tablespoon Vanilla

GARNISH:
Marzipan -- 3 1/2 oz. tube
Red and green food color
Sugar

Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans.

Bake at 350 degrees F. for 25 to 35 minutes or until top springs back when lightly touched in center. Cool 15 minutes; remove from pans. Cool completely.

Lightly spoon flour into measuring cup; level off.

In medium saucepan, combine flour and milk. Cook over medium heat until mixture is very thick, stirring constantly. Cover surface with plastic wrap; cool.

In large bowl, beat 1 1/2 cups sugar and margarine until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating at high speed until smooth. Beat in vanilla.

Fill and frost cake, using 1 cup frosting between layers.

Divide marzipan into 2 parts, making 1/4 and 3/4 portions. Knead a few drops of red food color into 1/4 of marzipan. Form into 24 to 36 small balls to resemble holly berries.

Knead a few drops of green food color into 3/4 of marzipan. On surface sprinkled lightly with sugar, roll green marzipan to 1/8-inch thickness. With 1 to 2-inch holly leaf cookie cutter or paper pattern and sharp knife, cut 12 to 16 leaves.

Arrange leaves and berries on top of cake. Store in refrigerator.