Monday, October 6, 2008

Monday's meal

No respectable southern cook lacks a recipe for red velvet cake. It's a must. I was just at a function this past week and tasted a slice of this delicious southern favorite and thought I would share a recipe for one. Simply Delicious! Enjoy!

Red Velvet Cake

1 cup unsalted butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon balsamic vinegar


2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup unsalted butter, softened

Preheat oven to 325 degrees F. Grease and flour three 8 inch pans. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture. Add flour alternately with buttermilk. Add vanilla and salt. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix. Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F for 25 minutes. Allow to cool.
To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then frost the cake layer and stack.


Shay said...

Oh, I remember red velvet cake! when I was stationed in NC, one of the staff sergeants in our building used to make red velvet or carrot cakes to order as fundraisers for her church. They melted in your mouth.