Red Velvet Cake

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Red velvet Cake Ingredients Cake: • 2 cups sugar • 1/2 pound (2 sticks) butter, at room temperature • 2 eggs • 2 tablespoons cocoa powder • 2 ounces red food coloring • 2 1/2 cups cake flour • 1 teaspoon salt • 1 cup buttermilk • 1 teaspoon vanilla extract • 1/2 teaspoon baking soda • 1 tablespoon vinegar • Icing: • 1 (8-ounce) package cream cheese • 1 stick butter, softened • 1 cup melted marshmallows • 1 (1-pound) box confectioners' sugar • 1 cup shredded coconut • 1 cup chopped pecans Directions Preheat oven to 350 degrees F. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting. Icing: Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake Corn Dog in bread Ingredients • 1 cup reduced-fat milk • 1 package active dry yeast • 2 tablespoons extra-virgin olive oil, plus more for greasing • 2 tablespoons packed light brown sugar • 1 cup fine yellow cornmeal • 1 1/4 cups all-purpose flour, plus more for dusting and kneading • 1 teaspoon salt • 1/4 teaspoon baking soda • 1/4 teaspoon cayenne pepper or paprika • 9 reduced-fat hot dogs, halved crosswise • 1 large egg, beaten • 1 tablespoon black sesame seeds (optional) Directions

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