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Easy Red Velvet Cake

1 (18.25-ounce) package yellow cake mix
1 (3 1/2-ounce) package instant vanilla pudding mix
4 large eggs
1 ounce liquid red food coloring
1/2 cup vegetable oil
1 cup water
1 tablespoon white vinegar
1 tablespoon unsweetened cocoa powder
1 cup cold milk
1 (8-ounce) package cream cheese, softened
1 (3 1/2-ounce) package instant vanilla pudding mix
1 (8-ounce) container nondairy whipped topping

1. Preheat oven to 350*F (175*C). Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
2. In a large mixing bowl, combine cake mix, 1 package pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa; beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan.
3. Bake for 35 to 40 minutes or until cake tests done when wooden pick inserted in center comes out clean. Cool completely on wire rack.
4. Beat together milk and cream cheese. Mix remaining package of pudding mix. Fold in whipped topping. Spread on top of cooled cake. Store in the refrigerator.

Makes 12 servings.