Red Velvet Cake
By MarielC
This is a traditional type Red Velvet Cake that contains chocolate. If you've never had this cake it can look strange because of the color but it's red due to the food coloring and also because the chemical reaction between the vinegar and buttermilk turns the cocoa a reddish brown. You can frost this any way you want. Traditionally cream cheese frosting is used, but there are plenty of versions that call for pecan or pecan/coconut frosting. Be sure to use cake flour for the best texture.
Serves: 12-16
Yield:1.0 cake
Ingredients:
½ cup butter , softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 ounces red food coloring (4 tablespoons)
2 ½ cups sifted cake flour
1⁄3; cup cocoa powder (not Dutch process)
1 teaspoon salt
1 ½ teaspoons baking soda
1 tablespoon white vinegar
Directions:
1
Preheat oven to 350°F Grease and flour two 9 inch baking pans or three 8 inch baking pans.
2
Cream butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Mix flour, cocoa and salt. Add dry ingredients alternately to butter mixture with buttermilk mixture, mixing well between additions. In a separate small bowl mix baking soda and vinegar. Add to batter. Pour into prepared pan.
3
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost preferably with cream cheese frosting or any frosting you like.
4
Note: Using a Dutch process cocoa will yield a less red cake.
Nutritional Facts for Red Velvet Cake
Serving Size: 1 (72 g)
Servings Per Recipe: 12
Amount Per Serving % Daily Value
Calories 295.0
Calories from Fat 83 28%
Total Fat 9.2 g 14%
Saturated Fat 5.4 g 27%http://www.blogger.com/img/blank.gif
Cholesterol 56.4 mg 18%
Sodium 439.8 mg 18%
Total Carbohydrate 49.6 g 16%
Dietary Fiber 1.2 g 5%
Sugars 26.2 g 104%
Protein 4.6 g 9%
Source:http://www.food.com
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Friday, February 17, 2012
Red Velvet Cake
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