Red Velvet Cake with Butter-Cream Frosting
Featured in the Honolulu Star-Bulletin on December 19, 2007.
Ingredients:
1 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups cake flour
2 tablespoons cocoa
1 1/2 teaspoons baking soda
1 cup buttermilk
1 1/2 teaspoons vinegar
2 teaspoons red food coloring
1 teaspoon salt
Butter-Cream Frosting:
5 tablespoons flour
1 cup milk
1 cup sugar
1 cup butter
1 teaspoon vanilla
Directions:
Cake:
- Preheat oven to 350°F.
- Grease two 8-inch round cake pans and line with waxed paper.
- Beat butter and sugar until light and fluffy.
- Add eggs, one at a time; beating well after each addition.
- Add vanilla and beat well.
- Sift flour, cocoa, and baking soda together.
- Combine the buttermilk, vinegar, and food coloring.
- Add the dry ingredients and the buttermilk mixture alternately to butter mixture, beginning and ending with the flour mixture.
- Pour into prepared cake pans.
- Bake for 35 to 45 minutes.
- Cool.
- Split each cake to make a total of 4 layers.
- Frost with Butter-Cream Frosting.
Butter-Cream Frosting:
- In a small saucepan, cook flour and milk into a thick paste.
- In a large mixing bowl, cream together the butter and sugar; add vanilla.
- Add flour mixture and beat until it reaches a whipped cream consistency.
- Frost in between each layer and on top of cake.
Makes 12 servings.
Approximate Nutrient Analysis per serving:
560 calories, 33 g fat, 20 g saturated fat, 120 mg cholesterol, 700 mg sodium, 66 g carbohydrate, 1 g fiber, 45 g sugar, 5 g protein
