Wednesday, December 9, 2009
16 Days left to bake for Christmas! DHoliday Red Velvet Cake!
Red velvet cake is moist and has a very distinctive flavor, unlike any other chocolate cake. If you have never baked it before, here is your time to shine.
RED VELVET CHOCOLATE CAKE
*1/2 cup butter
• 1 1/2 cups white sugar
• 2 eggs
* 6 tablespoons cocoa
• 4 tablespoons red food coloring
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 2 1/2 cups sifted all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon distilled white vinegar
• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
DIRECTIONS FOR CAKE:
*Grease two 9 inch round pans. Preheat oven to 350 degrees F
*Cream butter and 1 1/2 cups sugar WELL.
*Add eggs and beat well.
*Make a paste of cocoa and red food coloring.
*Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together.
*Add alternately the flour with the milk mixture to the creamed mixture.
*Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW.
Bake for 30 minutes.
To Make Icing:
Cook 5 Tablespoons flour and milk over low heat untill thick, stirring constantly. LET COOL THOROUGHLY!
While cooling, cream 1 cup sugar, 1 cup butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency.
Now plate first layer on a beutiful glass dish or holiday decorator place.
Ice first layer, by using your pastry tube and coupler, squeeze a line of icing around the outer edge of bottom layer. Fill in the center with icing.
Place second layer on top. Now ice entire cake using your large icing bag and large tip. Smooth icing with your angle knife and decorate.
Use spinkles, silk pointsettiers, or artificial holly leaves and berries.
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