Red Velvet Cake Different Food

RED VELVET CAKE (DIFFERENT)

Steps:

• Beat oil and sugar very well.
• Add eggs, one at a time, beating well.
• Add food coloring.
• Sift flour, baking powder, salt and cocoa.
• In separate bowl, dissolve baking soda in vinegar.
• Stir into buttermilk and mix well.
• Add vanilla.
• Add sifted dry ingredients, alternately with buttermilk.
• Beat until smooth.
• Topping:.
• Bring milk and sugar to a boil - COOL.
• When cake is baked, cool 5 minutes. Remove layers and place on wire racks.
• Put waxed paper under racks.
• Prick holes in cake layers.
• Pour milk-sugar mixture over - allow to soak inches.
• Put together with the cream cheese icing.
• Icing:.
• Beat all together well - red food coloring could be added for presentation.
• Oven: 350 - 25 minutes.
• 2 - 9 inch round cake pans well greased.

RED VELVET CAKE

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, vinegar, and vanilla, beating well.
• Add eggs, 1 at a time, beating until blended after each addition.
• Add food coloring, beating until combined.
• Combine flour, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Pour into 2 greased and floured 9-inch cakepans.
• Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
• Spread Cream Cheese Frosting between layers and on top and sides of cake.
• Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
• Stir in pecans if desired.