Monday, November 26, 2012

Homemade Red Velvet Cake l Creamy Icing l Cream Cheese Frosting - Margaret Ullrich

It's funny how recipes go in and out of style.
Fondues, quiches, muffins, cupcakes...
Yep, we've eaten through them all.

Red Velvet Cake is currently enjoying a renewed popularity.
It's not a new recipe.
It's just back in demand.
So it goes.

Some folks prefer a traditional icing.
Others like cream cheese.
I've included both recipes.

Some folks prefer to slice each layer horizontally.
Gives them 4 layers of cake.
Suit yourself... 


                        Red Velvet Cake

Preheat oven to 350ยบ
Grease and flour 2  9 inch round pans

Sift together
2 Tablespoons cocoa
1 teaspoon salt
2 1/2 Cups flour

Stir together
1/2 Cup buttermilk
1 teaspoon baking soda


In a large mixer bowl place
1/2 Cup margarine
1 1/4 Cups white sugar
2 large eggs
Cream together.

Beat in
2 teaspoons red food colouring
1 Tablespoon vanilla
Add the sifted ingredients.
Stir in the combined buttermilk/baking soda mixture.

Add
3/4 Cup buttermilk
Beat until smooth.
Turn into prepared pans.
Bake 40 minutes.
After 5 minutes, remove from pans and let cool completely.


Creamy Icing

Place in a saucepan
5 Tablespoons flour

Add gradually, stirring constantly
1 Cup milk
Cook over low heat, stirring constantly, until thickened.
Let cool.

Beat together until light and creamy
1 Cup margarine 
1 Cup icing sugar
1 teaspoon vanilla
Beating well after each addition, add the cooked mixture, 1 Tablespoon at a time.
Spread over the cake layers and sides.


Cream Cheese Frosting

In a mixer bowl place
4 ounces cream cheese
2 Tablespoons cream
2 Tablespoons lemon juice
Beat well.

Add gradually
2 Cups icing sugar
pinch of salt
Add water or lemon juice if it's too thick.
Spread over the cake layers and sides.

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