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
2 cups sugar
1/2 pound (2 sticks) butter at room temperature
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
1 packet of cream cheese with 8 ounces
1 stick butter, softened
1 (1 pound) pastry sugar
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
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