Friday, April 8, 2011

Red Velvet Cake

A surprise birthday party was in the works for a while, and it finally happened. We really surprised our friend, Pat after church Wednesday night. Another lady, Shirley, put all of the refreshments together and Q asked A and I to make the dessert. She and I worked together on a red velvet cake. For a four-year-old, I thought she did well from start to finish. I think her favorite part was putting the frosting and sprinkles on with my help.

Here's a look at our finished creation....

The cake was enjoyed by all. With it's light chocolaty flavor and creamy frosting, it was perfect for everybody's palate.

And best of all, the birthday girl enjoyed her slice, along with the sweet fellowship of friends all around her.

And just in case you want to make this fun birthday cake, here's the recipe. It comes from Better Homes and Gardens Annual Cookbook from 2008.

Red Velvet Cake

3 eggs
3/4 cup butter
3 cups all-purpose flour
2 teaspoons unsweetened cocoa powder
2-1/4 cups sugar
1-1/2 teaspoons vanilla
1 1 ounce bottle red food coloring (2 tablespoons)
1-1/2 cups buttermilk
1-1/2 teaspoons baking soda
1-1/2 teaspoons vinegar
1 recipe Buttercream Frosting (recipe below)

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees. Grease and flour three 8x1-1/2 inch round baking pans; set aside. (I used two 9-inch pans and it worked well.)

2. In bowl combine flour, cocoa powder, and 3/4 teaspoon salt; set aside. In mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. Add eggs 1 at a time; beat on medium-high 30 seconds. Add sugar and vanilla; beat until combined. Add eggs 1 at a time; beat on medium after each addition. Beat in food coloring on low.

3. alternately add flour mixture and buttermilk to egg mixture; beat on medium-low after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spread in prepared pans. Bake 25 to 30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Removed from pans; cool.

5. Prepare Buttercream frosting. Place one layer, flat side up, on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.

Buttercream Frosting

In saucepan whisk together 1-1/2 cups whole milk, 1/3 cup flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir). In bowl beat 1-1/2 cups softened butter, 1-1/2 cups sugar, and 2 teaspoons vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add milk mixture, 1/4 cup at a time; beat on low after each until smooth.

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