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Red Velvet Cake




Source of Recipe


AllYou 12/04






Recipe Introduction


Buttermilk makes this cake especially moist, and a dose of food coloring gives it a beautiful red shade - perfect for a festive dinner party. It's topped with a cream-cheese frosting so rich you'll want to eat it right out of the bowl.





List of Ingredients



• 1/2 cup (1 stick) butter, softened
  
• 1 1/2 cups sugar
  
• 2 large eggs
  
• 2 1/2 cups cake flour
  
• 2 T unsweetened cocoa
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1 cup low-fat buttermilk
  
• 1 T white vinegar
  
• 2 bottles red liquid food coloring (1 oz each)
  
• 2 tsp vanilla
  
• Cream Cheese Frosting (recipe follows)
  
• pecan halves (optional)
  






Instructions



1. Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs 1 at a time, beating until blended after each addition. Stir together flour, cocoa, baking soda and salt in a separate bowl. In a third bowl, combine buttermilk, vinegar, food coloring and vanilla extract.
   
2. Add flour and buttermilk mixtures to butter mixture alternately, beginning and ending with flour mixutre. Beat at low speed with an electric mixer, after each addition, just until blended. Pour even amounts of batter into 3 greased and floured 8" round cake pans.
   
3. Bake 17 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans on a wire rack for 10 minutes, then take cakes out of pans and let cool for 5 more minutes.
   
4. Spread 2/3 cup frosting evenly between layers; spread remaining frosting on top and sides of cake. Garnish with pecans, if desired.
   






Final Comments


Serves 12

Cream Cheese Frosting: 2 pkgs cream cheese, softened (8 oz each); 1 cup butter, softened; 2 pkgs powdered sugar, sifted (16 oz each); 2 tsp vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Add powdered sugar and vanilla; beat until light and fluffy.