Evening Edge
What’s For Dinner?
DEL.ICIO.USRed Velvet Cake
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In the Kitchen With . . . Louise Cherry, Smyrna
Nominated by Lori Weber:
"Throughout the 20 years we have been friends, I can always count on Louise Cherry for all types of cooking advice. When Louise prepares a meal -- whether it's for two or 22 -- no one is ever disappointed with the result. Everything she prepares makes you feel it was made especially for you."
Hands on time: 1 hour and 30 minutes Total time: 35 minutes Serves: 16
Ingredients:
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For the cake:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1 cup buttermilk
1 3/4 cups vegetable oil
2 eggs
1 teaspoon vanilla
2 ounces red food coloring
1 teaspoon cider vinegar
For the frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup (one stick) butter, softened
1 box (1 pound) confectioners' sugar, minus 1/2 cup
1 teaspoon vanilla extract
Instructions:
To make the cake: Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking soda and salt. In a mixing bowl, using an electric beater, cream sugar, then beat in buttermilk, oil and eggs. Blend dry ingredients into creamed mixture. Add vanilla, coloring and vinegar.
Turn batter into three greased and floured round 8-inch cake pans. Bake for 30-35 minutes. Cool for 10 minutes, then invert onto baking racks and cool completely. Frost.
To make the frosting: In a medium bowl, using an electric beater, mix cream cheese, butter and sugar until smooth. Add vanilla extract; beat well. Spread between layers, on sides and top of cooled cake.
Turn batter into three greased and floured round 8-inch cake pans. Bake for 30-35 minutes. Cool for 10 minutes, then invert onto baking racks and cool completely. Frost.
To make the frosting: In a medium bowl, using an electric beater, mix cream cheese, butter and sugar until smooth. Add vanilla extract; beat well. Spread between layers, on sides and top of cooled cake.
Nutrition:
Per serving: 569 calories (percent of calories from fat, 56), 4 grams protein, 59 grams carbohydrates, 1 gram fiber, 36 grams fat, 55 milligrams cholesterol, 336 milligrams sodium.
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