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Old 12-12-2005, 09:52 PM   #1
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Post Red Velvet Cake IV

Red Velvet Cake IV

INGREDIENTS:
1 cup 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 white vinegar

2 (8 ounce) packages cream
cheese
12 ounces white chocolate
1 cup butter, softened
DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.2.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.3.Add flour alternately with buttermilk. Add vanilla and salt.4.Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.5.Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.6.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 use to fill and frost the cake.

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Old 06-04-2006, 02:36 PM   #2
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I was about to ask if anyone has ever tried this recipe or how it tastes.

I'd like to try it. Sylvia has it in her cookbook and I've just seen Paula Deen make it on her show.


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Old 06-04-2006, 03:04 PM   #3
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I love red velvet cake, however I have not tried this recipe. I've only used a boxed cake mix. Sounds like a good recipe to me!
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Old 06-04-2006, 06:15 PM   #4
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Yup, it's good!
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Old 06-05-2006, 08:26 AM   #5
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Red Velvet cake IV

Red Velvet Cake has been around for a long time. My mother in law used to bake it for my kids's birthdays - they're well into their 40's now - and we loved it. It really is nothing more than chocolate cake with red food coloring added. The taste is no different than any other chocolate cake and I've taken my favorite recipe, added red food coloring and wound up with - you guessed it - Red Velvet Cake.
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Old 06-05-2006, 12:22 PM   #6
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Yes, I DID hear that chocolate is used in the recipe.

And since food coloring has no odor or taste, you'd only taste the chocolate and vanilla that's in it.


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Old 04-24-2007, 04:25 PM   #7
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This is the way my mother-in-law made her Red Velvet Cake. You will note that she did not use cream cheese frosting. The cooked flour icing she used is what really makes the cake.



Red Velvet cake

(makes one two-layer cake)

1/2 cup butter
1-1/2 cups sugar
2 eggs
1-1/2 teaspoons vanilla
1 teaspoon salt
2-1/2 cups sifted cake flour
1/4 cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1 cup buttermilk or sour milk*
1 tablespoon red food coloring
1 tablespoon white vinegar

Preheat oven to 350°F. Grease and lightly flour two 9-inch round
cake pans.

In a large mixing bowl, cream together butter & sugar. Add eggs,
one at a time, beating well after each addition.

Combine flour, cinnamon, cocoa and baking powder in a medium
bowl. Add gradually to creamed sugar, alternating with milk.

Dissolve soda in vinegar and fold very carefully into batter.
Stir to combine, but do not overmix.

Pour into prepared baking pans and bake about 30 minutes or until
cake springs back when lightly touched with finger. Cool in pans
on wire rack for five minutes. Remove from pans and cool
completely before frosting.

*Chef's Notes: To make sour milk, just add one tablespoon of white
vinegar to a cup of milk. This is in addition to the vinegar used in
step four of the recipe.


------------------------------------------------------------------------

White Velvet Icing

(makes enough for one two-layer cake)

6 tablespoons all-purpose flour
1 cup cold water
2 sticks butter
1 cup granulated sugar
1-1/2 teaspoons vanilla extract


Using a wire whisk, thoroughly combine flour and water in a medium
saucepan. Bring to a boil, reduce heat and simmer until slightly
clear. Cool two hours.

Cream together butter, sugar and vanilla. Add butter mixture to
flour mixture. Beat until light and fluffy. Use to fill and
frost cake.
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Old 05-18-2007, 02:59 PM   #8
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... also on the BF ThrowDown, it was mentioned that oil makes a lighter/moister cake than does butter which tends to pull it together for a denser cake. I want more moist which is why I'm opting for the oil used in the TD's recipe.

Constance, your frosting

(White Velvet Icing
6 tablespoons all-purpose flour
1 cup cold water
2 sticks butter
1 cup granulated sugar
1-1/2 teaspoons vanilla extract
Using a wire whisk, thoroughly combine flour and water in a medium
saucepan. Bring to a boil, reduce heat and simmer until slightly
clear. Cool two hours.Cream together butter, sugar and vanilla. Add butter mixture to flour mixture. Beat until light and fluffy.}
looks wonderful and I am thinking of doing half the cupcakes with the cream cheese and the other half with yours...
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Old 05-18-2007, 04:16 PM   #9
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I know this recipe is in my Mother’s recipe box that I inherited. I remember her telling me about the woman who asked for the recipe and had to pay $350 for the privilege. We now know that was an urban legend but my mom was pleased as punch to have a copy.

I will have to check out the file but I think there was more than an ounce of red food coloring. I am pretty sure that the cream cheese icing was a cooked version with flour.

This is a nice little nostalgia trip.
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