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April 11, 2006
Red Velvet Cake
RED VELVET CAKE
CAKE BATTER:
2 2/3 c. self-rising flour
1 1/2 c. sugar
1/2 c. vegetable oil
1 stick butter (the real thing, no imitations)
1 tsp. baking soda
1 tsp. distilled white vinegar
3 eggs
1 c. buttermilk
4 (2oz.) bottes red food coloring
ICING:
16 oz. cream cheese
1 stick butter, softened
1 lb. powdered sugar
1 tsp. vanilla extract
1/2 c. chopped pecans (optional)
Preheat oven to 350 degrees. Grease and flour 3 (9") round pans or line them with waxed or parchment paper. Cream butter and sugar. Add oil and eggs, one at a time, mixing well after each egg. Mix together vinegar, buttermilk and then all 4 bottles of the food coloring. Yes, you do need all 4. You want this to be a rich deep red cake, not pink or weak red (contrary to popular belief, the food coloring has NO flavor). Sift together the flour and baking soda. Alternately add the three mixtures, a little at a time, until all three are combined. Stir in the vanilla and mix well. Pour into the cake pans, evenly. Bake until toothpick inserted in the center comes out clean, about 20-25 minutes. Let the layers cool before you try to frost them. Mix the cream cheese and butter together until it is well combined. Add the powdered sugar, a little at a time, to combine well. Add the vanilla and mix well. Add the chopped nuts and mix until it is creamy. This is a double batch of icing, you'll need it. You may want to slice the layers so you have 6 layers.
Contributed to our recipe list by Sharon
The Most Trusted Guy On The Internet
http://themosttrustedguyontheinternet.com/blog/?p=2
Posted by Willie Crawford at April 11, 2006 03:19 PM
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