Thursday, December 31, 2009

Red Velvet/Think Valentine's Day!

Red Velvet Cake with Cream Cheese Frosting ( can you say yum?)


Solid vegetable shortening, for pan greasing
Flour, for dusting pans
1-18.5oz golden cake mix
2 1/2 Tbs. unsweetened cocoa powder
1 1/2 cups buttermilk
1 oz. bottle of red food coloring
1 stick of unsalted butter, melted
3 large eggs
1 tsp. pure vanilla extract
1 tsp. baking soda
1 Tbs. distilled white vinegar


Preheat oven to 350 dgrees, I have a convection oven and I find that 335 works best.
Grease 3- 9in cake pans and dust with flour.
Place remaining ingredients in a large mixing bowl and beat at low speed for 1 min.
Scrape sides of bowl and beat at medium speed for 2 min. more.
Divide batter between 3 pans and smooth tops with spatula.
Place all three pans on center rack if possible, otherwise place 2 pans on the center rack and the third pan on the rack above. Pan on top may bake faster.
Bake 17-21 min.
Let cool in pans for 5 min., then transfer cakes from pan to a wire rack for further cooling. Let cool completely.
Frost with cream cheese frosting.




Cream Cheese Frosting


8 oz. cream cheese, at room temperature  (you can use reduced fat cheese and it still tastes yummy).
1 stick of unsalted butter, at room temperature
1 tsp. pure vanilla extract
4 cups confectioners' sugar, sifted


Beat cream cheese and butter with electric mixer on high speed until fluffy.
Add vanilla and sugar, beat at medium speed until combined.
Increase speed to high and beat 1 min. more.


Frost layer tops, then spread a thin layer of frosting on entire cake, chill for 10 min., then use remaining frosting on entire cake. Chilling the cake before the final frosting prevents crumbs in frosting. (just looks better)





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