red velvet bundt cake

the goods:

cake:

1 box red velvet cake mix

1 package white chocolate instant pudding

4 eggs

2/3 cup oil

1 cup sour cream

1/2 cup buttermilk

2 teaspoons vanilla extract

chocolate glaze:

1/3 cup unsweetened cocoa powder

1 and 1/2 cups powdered sugar

3 tablespoons butter, melted

2-4 tablespoons milk

vanilla glaze:

1 and 2/3 cup powdered sugar

3 tablespoons butter, melted

2-4 tablespoons milk

Preheat oven to 350 degrees and generously grease Bundt pan. Sift cake mix into a large bowl. Add pudding mix, eggs, oil, sour cream, milk, and vanilla and stir until smooth. Pour into Bundt pan, spread out evenly and bake 45-55 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes in pan on wire rack, then invert directly on wire rack to cool completely.

Make each glaze in separate bowls, using a whisk to combine ingredients. Pour each glaze into a plastic bag, snip the corner and drizzle over cooled cake.