Red Velvet Cake

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一起跟著做! 鼓勵作者

This decadent ice-cream cake is truly a mint chocolate lover's dream! Top layers of mint chocolate chip ice cream and devil's food chocolate cake with a rich chocolate ganache and chopped crème de me


red food coloring 2 ounce
buttermilk 1 cup
unsweetened cocoa powder 2 tablespoons
salt 1 teaspoon
vanilla extract 1 teaspoon
shortening 1/2 cup
white sugar 1 1/2 cups
eggs 2
all-purpose flour, sifted 2 1/2 cups
baking soda 1 1/2 teaspoons
white vinegar 1 teaspoon
milk 1 cup
all-purpose flour 5 tablespoons
white sugar 1 cup
butter 1 cup
vanilla extract 1 teaspoon
  • 1Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
  • 2Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
  • 3Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
  • 4To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
2012/12/09 發表 3,572 瀏覽

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