Grandmother Pauls Red Velvet Cake Paula Deen Food

GRANDMOTHER PAUL'S RED VELVET CAKE

Steps:

• 1. Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
• 2. Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

RED VELVET CAKE

Steps:

• For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
• Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
• In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
• Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
• Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
• Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
• For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
• Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

GRANDMOTHER PAUL'S RED VELVET CAKE (PAULA DEEN)

Steps:

• For the cake:.
• Preheat oven to 350.
• Beat eggs; add sugar and butter and cream.
• Mix cocoa and food coloring, then add to creamed mixture.
• Sift flour and salt together.
• Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
• In a small bowl, combine soda and vinegar, then add to mixture.
• Pour into three 8-inch greased rounds.
• Bake for 20 - 25 minutes.
• For the icing:.
• Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
• Add marshmallows; stir until melted.
• Fold in coconut and pecans.
• Spread between layers and on the tops and sides of the cooled cake.

GRANDMOTHER PAUL'S RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 9-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
• Icing
• Cook egg whites, sugar, water, and corn syrup in double boiler for 5 minutes and beat. Add marshmallows; stir until melted. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

GRANDMOTHER PAUL'S SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325.
• Cream butter and sugar together with your heavy-duty mixer.
• Add the sour cream and mix thoroughly.
• Sift baking soda and flour together.
• Add the flour to the creamed mixture, alternating with one egg at a time (about 1/2 cup of flour each time).
• Mix well after each addition.
• Add the vanilla and mix well.
• Spoon the mixture into a well greased and floured 10 inch tube or bundt pan.
• Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean.
• Let cake cool in the pan on a wire rack for 15 minutes.
• Invert cake on wire rack, removing from pan and let cool completely.
• Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream.