mmmmm....... the savour of the South!!.... ;)
Red Velvet Cake:
(12 servings)
1/2 cup butter or margarine, softened
1 1/2 cups sugar
1 tablespoon white vinegar
1 teaspoon vanilla extract
3 large eggs
1 (1 ounce) bottle liquid red food coloring
2 1/2 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16 ounce) package powdered sugar
1 1/2 teaspoons vanilla extract
1 cup chopped pecans (optional)
how to:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, vinegar, and vanilla, beating well.
2. Add eggs, 1 at a time, beating until blended after each addition.
3. Add food coloring, beating until combined.
4. Combine flour, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
5. Beat at low speed until blended after each addition.
6. Pour into 2 greased and floured 9-inch cakepans.
7. Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
9. Spread Cream Cheese Frosting between layers and on top and sides of cake.
10. Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
11. Stir in pecans if desired.
``Does anyone have a good recipe for Red Velvet cake?
This is my great grandmothers recipe been in the family for 67 years now.
Crisco all over for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
2 cups butter or margarine
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Preheat the oven to 350 degrees F. Lightly butter and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake
Red Velvet cake
* 1/2 cup shortening
* 1 1/2 cups sugar
* 2 eggs
* 2 tablespoons cocoa
* 1 1/2 oz red food coloring
* 1 teaspoon salt
* 2 1/2 cups flour
* 1 teaspoon vanilla
* 1 cup buttermilk
* 1 teaspoon soda
* 1 tablespoons vinegar
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350掳.
Ingredients
* 2 oz. red food coloring
* 1/2 c. shortening
* 2 eggs
* 2 1/4 c. flour
* 1 tsp. baking soda
* 1 tsp. vanilla
* 3 tbsp. Nestle Quik powder
* 1 1/2 c. sugar
* 1 c. buttermilk
* RED VELVET CAKE ICING:
* 1 stick butter
* 1/2 c. shortening
* 1 c. sugar
* 3 tbsp. flour
* 1/2 c. milk
* 1 tsp. vanilla
# Combine food coloring and Nestle Quik powder; let stand. Mix shortening, sugar, eggs and food coloring paste. Beat buttermilk; add to sugar mixture. Add flour, salt and vanilla; beat well. Mix in by hand the soda and vinegar.
# Pour into 2 (8';) greased and floured pans. Bake 30 to 35 minutes in a 375 degree oven. Cool. Frost with Red Velvet Cake Icing.
# Mix butter, shortening and sugar. Add flour, 1 tablespoon at a time. Then add milk that has come to room temperature and vanilla. Beat until smooth.
This recipe is great:
http://coconutlime.blogspot.com/2005/08/鈥?/a>
The others listed here don't have enough cocoa!!
This is a recipe for cream cheese icing,
http://coconutlime.blogspot.com/2005/08/鈥?/a>
however i've found that if you just whip a packet of Philadelphia cream cheese then keep adding icing sugar till you're happy with the sweetness that works fine!
www.chefscene.co.za is pretty good
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