I like to affectionately call this one "Product Placement Red Velvet Cake." As you scroll through the pics you will see what I mean. First and foremost let me introduce you to Enrique, my Kitchen Aid. He was a very special birthday present this year. The kitchen aid fairy (aka sweetcheeks) left him in the middle of the floor when I came home from school. We have been in love ever since. You see what that says on the side … Professional HD, very special gift … skills!
The Cake Recipe is courtesy of Paula Dean and the Food Network site, yet the icing is all mine. When it comes to southern desserts I look to her and the Neelys. Before beginning this recipe please remember we must do our Mise en Place first! Mise en Place – Everything in its place.
Yield: 16 to 20 servings
Cook: 25 min
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
1 (8-ounce) package cream cheese
1 stick butter, softened
1 (1-pound) box confectioners' sugar
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well.
Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk.
Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into 3 (8-inch) round greased and floured pans.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from heat and cool completely before frosting
Blend cream cheese and butter together in a mixing bowl. Add sugar and blend. Spread between layers and on top and sides of cooled cake[ad_2]
Source by Saidah Farrell