Red Velvet Cake With Cream Cheese Frosting |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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After misplacing this, thought I'd post to keep it safe! I think I got it off Yahoo Foods Ingredients:
3/4 cup all-purpose flour |
3/4 cup whole wheat pastry flour |
1/4 cup unsweetened cocoa, sifted |
2 teaspoons baking powder |
1/2 teaspoon salt |
14 tablespoons sugar |
6 tablespoons cool unsalted butter, cut into chunks |
2 large eggs, at room temp, separated |
2 teaspoons vanilla extract |
1/2 ounce red food coloring (optional) |
1 cup buttermilk |
12 ounces soft cream cheese |
3/4 cup confectioners' sugar |
1 1/2 teaspoons vanilla extract |
1/2 ounce chocolate, grated, for garnish (optional) |
Directions:
1. Pre-heat oven to 375. Coat two 9-inch round cake pans with cooking spray.
2. Wisk flours, cocoa, baking powder and salt in a medium bowl.
3. Beat sugar and butter in a large bowl on medium until crumbly, about 2 minute Beat in egg yolks one at a time, then vanilla and food coloring until smooth.
4. Beat in buttermilk and flour mixture alternately (1/2 of buttermilk, 1/2 flour, repeat) Scrape bowl in between. Beat in last of flour just until combined.
5. Beat egg whites in a medium bowl until soft peaks form. Fold whites into batter until incorporated, using long, even strokes. Divide batter between pans, spread to edges. Gently rap pans to settle batter.
6. Bake 15-20 minumtes (until inserted toothpick comes out clean). Cool about 10 minutes, then invert onto a wire rack to cool completely (about 45 minutes).
7. Frosting:.
8. Beat cream cheese, powdered sugar and vanilla in a large bowl on medium until smooth.
9. Assembly of Cake:.
10. Place one cake layer top-side down on a serving plate; cover with 1/2 of frosting, spreading just to the edges. Set second layer on top, top-side down. Spread remaining frosting on the top only. Sprinkle with grated chocolate, if desireed.
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