| Red velvet cake has been around for many | | | | 2 ounces red food coloring |
| centuries. | | | | 1 teaspoon vanilla |
| This cake is most popular in the southern United | | | | DIRECTIONS: |
| States and is often a staple at many southern | | | | 1) Preheat oven to 350 degrees. Place all dry |
| family dinner tables, church suppers or even | | | | ingredients (flour, sugar, cocoa, baking soda, and |
| family reunions. | | | | salt) in a large bowl. Mix them together and then |
| It has a rich and sweet chocolate flavoring. This | | | | set the bowl aside. |
| cake is perfect for special occasions, parties, or | | | | 2) Blend eggs with a fork in a separate bowl. Add |
| even an afternoon snack. For most people, the | | | | the oil and blend it again. Add this mixture to the |
| bright red color immediately attracts the attention. | | | | dry ingredients and mix with a wire whisk until |
| That's what makes this cake so different from all | | | | smooth. |
| of the others. | | | | 3) Add the red food coloring to the buttermilk and |
| That undeniable red color issue is traditionally | | | | then blend in the buttermilk. |
| brought on by adding a hint of red food coloring | | | | 4) Pour the batter equally into three greased and |
| (however some people even look to beets for | | | | floured 8" cake pans. One trick I learned making |
| this bold look, Gross!). | | | | cakes is when greasing and flouring my cake pans |
| Traditionally, this red velvet cake has a light | | | | is to substitute the usual starchy flour for |
| cream cheese frosting smothered over the entire | | | | confectioners' sugar instead. It doesn't leave that |
| cake. | | | | white powder on the bottom of your cakes and |
| The contrast between the bold red cake and a | | | | gives them a slightly sweeter flavor. |
| soft white icing makes this one of my personal | | | | 5) Bake at 350° for 30 minutes. Cool ten |
| favorite cakes to make. | | | | minutes and remove from pans to wire cooling |
| The ingredients are simple and every time that I | | | | racks. |
| make Red Velvet Cake, it never takes long for | | | | Frost cake when completely cooled. |
| my family to meander down stairs and find my | | | | *** Icing *** |
| special red velvet treat cooling in the kitchen. | | | | 1/2 stick butter, softened |
| Pretty soon, I am passing out the plates and | | | | 8 ounces cream cheese, softened |
| serving up meaty slices of Red Velvet Cake with | | | | 16 ounce box of confectioner's sugar |
| its decadent cream cheese frosting. | | | | 1 teaspoon vanilla extract |
| Oh, I can almost taste it now. | | | | ½ chopped pecans, optional |
| INGREDIENTS: | | | | 1) Mix all of the ingredients either using an electric |
| 2 1/2 cup all-purpose flour | | | | mixer (my favorite for this kind of stuff is my |
| 1 1/2 cup sugar | | | | KitchenAid Hand Mixer). The frosting should have |
| 2 teaspoon cocoa | | | | little peaks around the time when it is done. Once |
| 1 teaspoon baking soda | | | | the cake is completely cooled, add frosting to the |
| 1 teaspoon salt | | | | cooled cake. |
| 2 eggs | | | | Then, when you simply can't wait any longer, cut |
| 1/2 cup oil | | | | yourself a generous slice of the Royal Red Velvet |
| 1 cup buttermilk | | | | Cake and simply enjoy decadence at its best. |