Ww Red Velvet Cake Recipe 445 Food

WW RED VELVET CAKE RECIPE - (4.4/5)

Steps:

• Mix cake mix and diet soda. Pour in 13″x9″ pan sprayed with Pam. Bake at 350 for 30 minutes or until done. Cool completely. Mix pudding and milk. When thickened, spread on cake. Spread Cool Whip over all and cut into 15 equal sized portions. Cover and refrigerate leftovers. Makes 15 servings. Each serving = 4 Weight Watchers Points

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.

THE CAKE DOCTOR'S RED VELVET CAKE

Steps:

• Place rack in the center of the oven and preheat oven to 350°F Lightly grease the bottoms of three 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside. An easier method: place cake pan on a piece of wax paper. Trace the bottom and cut with sizzors to fit into bottom of pan. Repeat for remaining cake pans. No need to grease. I promise the cake will fall out after running a knife around the sides.
• Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among three prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold three pans on center rack, place two on that rack and one in the center of the rack above.
• Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first.
• Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack. At this point if you've used wax paper, remove the paper and discard then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting.
• To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes.
• Cream Cheese Frosting:.
• Place cream cheese and room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop machine and scrape down side of bowl with rubber spatula. Add vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.

RED VELVET CAKE

Steps:

• Cream together the sugar and shortening.
• Add the food coloring, eggs and vanilla.
• Blend.
• Sift the flour, cocoa and salt three times and add to mixture, alternating with the buttermilk.
• Beat until smooth.
• Mix the vinegar and soda together and fold (do not beat) into batter.
• Pour into two 9 inch cake pans which have been buttered and floured.
• Bake for 30 minutes at 350F degrees.
• -----------FluffyWhite Icing------------.
• place milk and flour in small pan and cook over med.
• heat until thick.
• Allow to cool.
• Cream the sugar and shortening until fluffy.
• Add cool flour/ milk mixture and beat again until fluffy.
• Add vanilla.
• Spread between layers and on top of cake.
• Garnish with coconut if desired.

WW RED VELVET ANGEL FOOD CAKE

Steps:

• Preheat oven to 350ºF.
• In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.
• In another medium bowl, combine salt, 3/4 cup of sugar and cake flour; mix well and set aside.
• Using an electric mixer, in a large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.
• Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.
• Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.
• Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.
• When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve. Yields 1 piece per serving.

RED VELVET CAKE

Steps:

• Preheat oven to 350°F Grease & lightly flour two 9" cake pans.
• Combine sifted flour & salt; set aside.
• Put cocoa in small bowl. Gradually add food coloring, stirring until smooth. Set aside.
• With electric mixer at medium speed, cream together shortening & sugar. Beating 5 minutes until fluffy. (Do not shorten shortening/sugar creaming time!).
• Gradually add egg whites, beating for at least 30 seconds after each addition.
• With mixer at low speed, add flour mixture to sugar mixture alternately with buttermilk & vanilla, scraping sides of bowl as necessary.
• Add cocoa mixture. Blend well by hand. Do not beat.
• In small bowl, hand mix vinegar w/ baking soda. Stir briefly to mix, and then fold into cake batter. Do not beat.
• Pour batter into prepared cake pans. Bake 25-30 minutes or until toothpick tests done.
• To make frosting: Combine sugar, water, cream of tartar and salt in saucepan. Bring to boil, stirring until sugar is dissolved & mixture is syrupy.
• While beating with electric mixer, gradually add syrup to unbeaten egg whites in mixing bowl. Do not stop beating until stiff peaks form (about 7 minutes). Beat in vanilla.
• Allow cake layers to cool on rack 10 minutes before turning out, and let cool completely before frosting.

RED VELVET CAKE (OF URBAN LEGEND FAME)

Steps:

• Begin making the cake: cream shortening, sugar, eggs, flavors.
• Make a paste of cocoa and food coloring, add to first mixture.
• Alternately add flour and buttermilk.
• Mix soda and vinegar in small bowl; add to batter; blend.
• Bake in 3-9" or 10" pans for 20-25 minutes at 350 degrees; let cool completely
• Make frosting: cook milk, flour, salt, until thick; stirring constantly; let cool.
• Cream shortening and sugar very well; add flavors - combine with the first mixture; beat well.
• Cover cake with frosting.
• Tell legend while serving.
• Reference: Brunvand, "The Vanishing Hitchhiker," NY: WW Norton, 1981, 154-160; more information coming in Brunvand,"The Brain Drain and other Timely Tales" Urbana: Univ of Ill Press, 1999.
• The Adams products, of course, may be substituted if you do not live in Texas or nearby where they are sold.
• Note from Julie: for St. Patrick's Day, substitute *green* food coloring and make Green Velvet Cake! Or during Halloween, mix red and yellow to make orange.

RED VELVET CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm.
• Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
• Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. If it's not as vivid as you'd like, add a touch more colouring. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
• Repeat steps 1 and 2 with the remaining ingredients, so you have four sponge cakes in total. Can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
• To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer.
• To assemble the cake, stick one of the sponges to a cake stand or board with a little of the soft cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.This recipe was refreshed in July 2018 based on user feedback. For the original recipe, see our beetroot cake.

THE ORIGINAL RED VELVET CAKE

Steps:

• Cream butter and sugar, add cocoa and food coloring, mix thoroughly.
• Add eggs.
• Alternate adding the buttermilk with the cake flour.
• Add salt and vanilla.
• Put 1t soda into 1T white vinegar and fold this mixture into the batter.
• Bake in two 9 inch pans @ 350 degrees for 25-30 minutes. Cool and split layers.
• ICING.
• Blend flour into milk in the mixer. Cook until very stiff, first over a medium heat, but you can increase the heat as it gets thicker. Cool this mixture until it is room temperature. Do not attempt to mix in the rest of the ingredients unless the first mixture is truly room temperature. Cream together butter, sugar and vanilla. Beat the two mixtures together (I add the flour/milk mixture a little at a time to the butter/sugar/vanilla mixture, until it is the consistency of whipped cream.
• Ice each later and assemble a "torte" looking cake. Enjoy!

WW 4 POINTS - RED VELVET CAKE

Steps:

• Mix cake mix and diet soda.
• Pour in 13"x9" pan sprayed with Pam.
• Bake at 350 for 30 minutes or until done. Cool completely.
• Mix pudding and milk.
• When thickened, spread on cake.
• Spread Cool Whip over all.
• Cover and refrigerate leftovers.
• 4 points per serving (serves 15).