Red velvet cake with cream cheese frosting

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I like to affectionately call this “Product Placement Red Velvet Cake.” As you scroll through the photos, you will see what I mean. First of all, let’s introduce you to Enrique, my Kitchen Aid. He was a very special birthday present this year. The adventure of kitchen help (aka sweetcheeks) left him in the middle of the floor when I got home from school. We’ve been in love ever since. You can see what’s on the page … Professional HD, very special gift … skills!

The cake recipe is courtesy of Paula Dean and the Food Network site, yet the icing on the cake is mine everywhere. When it comes to southern desserts, I look at her and Neelys. Before you start this recipe, remember that we need to make our Mise en Place first! Mise en Place – Everything in its place.

Yield: 16 to 20 servings

Boil: 25 min

ingredients

Cake:

2 cups sugar

1/2 pound (2 sticks) butter at room temperature

2 eggs

2 tablespoons cocoa powder

2 ounces red food color

2 1/2 cup cake flour

1 teaspoon salt

1 cup of cow’s milk

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1 tablespoon vinegar

Icing:

1 packet of cream cheese with 8 ounces

1 stick butter, softened

1 (1 pound) pastry sugar

Directions

Preheat oven to 350 degrees F.

Cream sugar and butter in a mixing bowl, and beat until light and fluffy.

Add the eggs at a time and mix well after each addition.

Mix cocoa and food coloring together, then add to the sugar mixture; mix well.

Sift flour and salt together. Add flour mixture alternately with the creamy mixture with cow’s milk.

Mix the vanilla in.

In a small bowl, combine baking powder and vinegar and add to the mixture.

Pour the dough into 3 (8-inch) round greased and colored pans.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out.

Remove from heat and cool completely before frosting

Icing:

Mix cream cheese and butter together in a mixing bowl. Add sugar and mix. Spread between the layers and on top and sides of the cooled cake

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