Tuesday, December 15, 2009
Red Velvet Cake and Christmas....
MERRY CHRISTMAS EVERYONE...
dON'T YA LOVE SAYING THAT? i DO...
Something about this time of year that should just lighten your heart and spirits.Maybe because it is the time of year we remember the birth of our savior Jesus.He gave the ultimate gift.Yes i know this did not begin as that,so what!Now that is what it is and i see nothing wrong with taking holidays and turning them into a time to celebrate Jesus....;) after all the devil tries to take all the good things God did and making them bad...RIGHT!
A fellow blogger came by and ask what was red velvet cake,so i am posting a wonderful recipe on this post for it.My blogger friend is Lee the Hot Flash Queen ,take a moment and go by!
The red velvet cake is yummy and this is the closest online recipe i could find..It is VERY close.If you have not tried this heirloom recipe ,this christmas would be a great time to share with your family.Let me know how you like it.My mom always makes this cake for us and we love it!enjoy...
Red Velvet Cake with Cream Cheese Frosting
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners' sugar
1 1/2 c. chopped pecans (optional)
1. For the cake: Preheat oven to 350°.
2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
4. Divide batter evenly between 3 greased and floured 8" round cake pans. (I only made a two layer cake, so some of my batter went unused.)
5. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
6. For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.
7. Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting. Set remaining layer on top, level, and frost top and sides with the remaining frosting. Press pecans into the sides of the cake, if desired. **Tip: after leveling cake, turn it upside down to reduce numbers of crumbs. I also did a crumb coat on the outside, let it set for ten minutes, then finished with remaining frosting.
~~~Chill for 2 hours to set frosting.~~~