RED VELVET CAKE
Source of Recipe
Sylvia's restaurant in NY
List of Ingredients
CAKE:
2 1/4 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla
Frosting:
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
One 1-pound box confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Recipe
Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
In a medium bowl or on a piece of waxed paper, sift the flour, cocoa, baking soda, baking powder and salt together; set aside.
In a large bowl, cream the sugar with the butter. Beat in the eggs one at a time.
Alternately add the flour mixture with the buttermilk. Beat in the food coloring and vinegar, then add the vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
To prepare the frosting, in a large bowl, cream the cream cheese and butter. Beat in the confectioner's sugar until fluffy. Beat in the vanilla. Stir in the pecans. Use to fill and frost the cake.
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