I made pretty much the same substitutions as many of the reviewers, adding 1/3 c oil, 1/2 c water, 3 eggs, the chocolate pudding mix, and 1 tsp vanilla to the cake mix. I also added about 1 1/3 c sour cream to finish off the container, and a bit of sugar (1/4 c) to counteract the extra sour cream. And it was FABULOUS. The cake was definitely moist enough and was just scrumptious. Yes, this is the lazy way out and I do have a feeling that if I slaved over a from-scratch red velvet recipe all day, it probably would have been better. But listen, this took me all of 10 minutes...and I LOVED it. So there :]

Reviewed On: Sep. 13, 2009

I'm sure there's something that could make it better, but being not very creative I was quite content with it in the first place. great on a hot summer day but if you eat it every hot summer day you're going to end up with a few extra pounds

Reviewed On: Aug. 6, 2004