Yuletide Red Velvet Cake

--cake-- 1 pk German chocolate cake mix

1 c Sour cream

1/2 c Water

1/4 c Oil

1 oz Red food color

Frosting- 1/2 c Flour

1 1/2 c Milk

1 1/2 c Sugar

1 1/2 c Butter, or margarine

1 Softened

1 tb Vanilla

Garnish- 1 Marzipan; 3 1/2 oz. tube

1 Red and green food color

1 Sugar

Recipe by: Pillsbury Classic Holiday cookbook #112 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 constatantly. 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. 12 to 16 servings.
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