Red Velvet Cake II

Name: Red Velvet Cake II
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 114 grams butter, softened; 240 milliliters buttermilk; 480 grams confectioners sugar; 227 grams package cream cheese, softened; 2 eggs; 55 grams chopped pecans; 57 grams red food coloring; 313 grams self-rising flour; 1 teaspoon vanilla extract; 218 milliliters vegetable oil; 1 teaspoon distilled white vinegar; 300 grams white sugar

Red Velvet Cake II is a lacto ovo vegetarian recipe with 6 servings. This dessert has 1134 calories, 13g of protein, and 46g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Allrecipes requires cream cheese, self-rising flour, sugar, and eggs. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is perfect for valentin day. If you like this recipe, you might also like recipes such as Red Velvet Tres Leches Cake {Red Velvet Week}, Red Velvet Sheet Cake with Classic Red Velvet Frosting, and Red Velvet Black and White Cookies {Red Velvet Week/Saturdays with Rachael Ray}.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

In a large bowl, mix together sugar, oil, and eggs.

Ingredients you will need

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Add food coloring and vinegar to buttermilk.

Ingredients you will need

Food Color

Buttermilk

Vinegar

Add baking soda to flour.

Ingredients you will need

Baking Soda

All Purpose Flour

Add flour mixture and buttermilk mixtures alternately to the sugar mixture.

Ingredients you will need

Buttermilk

All Purpose Flour

Sugar

Mix well. Stir 1 teaspoon vanilla into batter.

Ingredients you will need

Vanilla

Pour batter into prepared pans.

Bake for 20 to 25 minutes, or until done.

Equipment you will use

Oven

Remove from oven, and cool on wire racks.

Equipment you will use

Oven

Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.

Ingredients you will need

Powdered Sugar

Cream Cheese

Butter

Vanilla

Nuts

Equipment

Oven

Bowl

Ingredients

Servings:

1teaspoon

baking soda 114grams

butter, softened 240milliliters

buttermilk 480grams

confectioners' sugar 227grams

package cream cheese, softened 2

eggs 55grams

chopped pecans 57grams

red food coloring 313grams

self-rising flour 1teaspoon

vanilla extract 218milliliters

vegetable oil 1teaspoon

distilled white vinegar 300grams

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Red Velvet Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "