Red Velvet Soufflés

Preheat oven to 375°F.

In a medium bowl, mix cake mix with milk until smooth. 

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites until they form stiff peaks.

Using a spatula, carefully fold the cake mix into the egg whites. Stir slowly so you don’t deflate the egg whites.

Butter 6 8-ounce ramekins and coat the inside of them with a teaspoon sugar each, pouring out any excess. Divide the soufflé batter between the ramekins, place them on a sheet tray and pop them into the oven for 20 minutes or until the soufflés rise.