Red Velvet Twinkie Cake Food

WALDORF-ASTORIA RED VELVET CAKE

Steps:

• Cream shortening, sugar and eggs.
• Make a paste of food coloring and cocoa.
• Add to creamed mixture.
• Add buttermilk alternating with flour and salt.
• Add vanilla.
• Add soda to vinegar, and blend into the batter.
• Pour into 3 or 4 greased and floured 8" cake pans.
• Bake at 350°F for 24-30 minutes.
• Split layers fill and frost with the following frosting.
• Frosting: Add milk to flour slowly, avoiding lumps.
• Cook flour and milk until very thick, stirring constantly.
• Cool completely.
• Cream sugar, butter and vanilla until fluffy.
• Add to cooked mixture.
• Beat, high speed, until very fluffy.
• Looks and tastes like whipped cream.

RED VELVET TWINKIE CAKE

Steps:

• Preheat the oven to 350°F
• Prepare the cake recipe as per the instructions on that recipe post but bake the batter in a well greased 6 cup capacity bundt pan
• It will take approximately 45-50 minutes or when a toothpick inserted into the center comes out with moist crumbs
• Cool the cake in the pan just until you can touch it with your fingers without burning yourself then flip it out onto a cooling rack while you prepare the buttercream recipe
• Prepare your favorite buttercream recipe as per the instructions on that recipe post
• When the cake is completely cooled, flip it back over and using an apple corer or a cupcake corer, make holes spaced around the bundt for a total of 6-8 holes
• Fill each hole with buttercream then flip it over again onto a serving platter
• Ice with optional sugar glaze.
• Simply whisk the sifted confectioners sugar with the plant milk to desired consistency, pour over cooled bundt cake

RED VELVET CAKE

Steps:

• Place racks in oven on the second and fourth levels. Preheat oven to 350 degrees. Grease and flour 2 (9-inch) cake pans. Cut out a 9-inch round piece of parchment paper, and place on the bottom of each cake pan and grease and flour. Cream butter, sugar and eggs in a heavy duty mixer. Combine cocoa and food coloring, and add to the creamed mixture. Mix the salt and vanilla with the buttermilk in a 2 cup liquid measuring cup, and add to the batter alternating with the flour. Mix the vinegar and baking soda in a small bowl (this will fizz). Carefully and gently fold this into the batter. DO NOT BEAT! Divide batter between the cake pans, and bake for 30 minutes or until the cakes spring back when lightly touched. Remove from oven, and cool on racks for 15 minutes. Invert onto racks, remove parchment paper and cool to room temperature
• Beat cream cheese and butter together in a heavy duty mixer until smooth and creamy. Slowly add the sugar 1/2 cup at a time, blending between each addition. Mix in the vanilla. Beat for about 5 minutes until very smooth. Spread between layers of cake and on top and sides. Enjoy!!