I just made the cake (and I turned them into cupcakes), but they were fabulous. The butter cream frosting that went with the red velvet cake was great with these.
This is the first cake I've made from scratch and it's easy to change parts of it to suit your needs. I used 1/4 cup margarine and 1/4 cup unsweetened applesauce to cut down the fat. Instead of 1 tablespoon vanilla extract, I used 2 teaspoons vanilla and 1 teaspoon almond extract to add dimension. Trim 2 minutes from baking time and it turned out great.