Red Velvet Cake. I love the name. It conjures up all kinds of images, from tacky to decadent. I love the cake, as well. Although Red Velvet Cake has its own tradition in the Deep South, it's just as pretty and tasty when served up here in the Pacific Northwest. The first cut is always a delight: bright, red cake peeking out from the white, cream-cheese frosting. The color may be unusual, but the mild, chocolate flavor of this moist cake appeals to virtually everyone.
Before you read the recipe, be aware that this is not gourmet cooking. At least, not the way I make it. Because my baking skills are somewhat wanting - all good bakers seem to possess a level of patience and attention to detail that elude me - I seldom make cakes from scratch. For that reason, this is a simple and quick recipe that starts with a mix. The result is a lovely, delicious dessert that's worthy of any picnic or celebration... or just a lazy, summer evening.
red velvet cake
1 box Yellow Cake Mix
2 Tbsp cocoa powder
1/2 cup of oil
4 large eggs
2 oz. red food coloring
1 cup buttermilk
* Preheat oven to 350 degrees. Coat two 9-inch cakepans with cooking spray or butter.
* Combine all the ingredients in a large bowl and mix well with hand blender.
* Divide mixture between pans and bake on middle rack for 30 min., or until a toothpick inserted in middle of cake comes out clean.
* Remove pans from oven and let cool 10 min. Run a dull knife around edges to loosen and turn cakes onto wire rack to finish cooling.
CREAM CHEESE FROSTING:
1 8-ounce package cream cheese, softened to room temperature
1 stick (8 tablespoons) butter, softened to room temperature
1 16-ounce package powdered sugar
1 teaspoon vanilla
* Blend cream cheese and butter together 5 minutes. Continue blending and add powdered sugar, about 1/2 cup at a time, until gone; then add vanilla. Use spatula to occasionally scrape frosting down sides of bowl as you blend.
* Spread frosting between layers and on top and sides of cooled cake.
NOTE: This recipe also makes great cupcakes. Spoon cake batter into 22-24 lined cupcake cups, filling each 3/4 full. Bake at 350 for 18-20 minutes. Cool and frost.
-Elizabeth Kruse
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