---------- Recipe via Meal-Master (tm) v8.05
       Title: Yuletide Red Velvet Cake
  Categories: Cheesecakes, Chocolate
       Yield: 8 servings
       1 pk German chocolate cake mix
       1 c  Sour cream
     1/2 c  Water
     1/4 c  Oil
       1 oz Red food color
     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
       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.