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Add a photoI was so excited when I made this cake and it turned out well. I had to develop a recipe that uses both of the required ingredients for this month’s Improv Cooking Challenge at Frugal Antics of a Harried Homemaker and somehow Red Velvet came to mind. But another reason that I was so excited is because my sweetie actually loved it. His mom and sister made legendary Red Velvet cakes (his favorite) AND he warned me when I started making pumpkin recipes for November that he does NOT like anything pumpkin. So it was a great compliment when he gave this one a big thumbs up!
This cake is a basic “velvet” formula using buttermilk, a little cocoa and vinegar. It also has its traditional cream cheese icing but with a dash of spice to give it a holiday season touch.
Ingredientes
- Cake:
- 2 ½ cups all purpose flour
- 1 tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- ¼ cup oil
- 1 cup buttermilk
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- Frosting:
- 2 8 oz packages of cream cheese
- 1 4 oz stick of margarine
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 1/8 teaspoon nutmeg
- ¼ teaspoon cinnamon
Direcciones
- DIRECTIONS:
- Sift together flour, cocoa, salt & baking soda one bowl.
- Mix eggs, sugar, pumpkin, oil, buttermilk, vinegar & vanilla and a second bowl.
- Gradually add wet ingredients to dry ingredients. Mix well.
- Bake in 2 greased and floured 8â pans at 350 degrees for 30 minutes.
- Mix cream cheese and margarine well. Mix in sugar well.
- Mix in vanilla, nutmeg and cinnamon.
- Let cool COMPLETELY before frosting.
- Hereâs a tip for presentation: I love using a cake stand and being a tad clumsy I donât like transferring an iced cake to a stand. Try using a little greaseproof or waxed paper under the cake when you ice it on your cake stand. After it has set up, simply (ok itâs not SUPER simple, but very do-able) remove the paper underneath.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 12 servings | |
| Calories 765 | |
| Calories from Fat 278 | 36% |
| Total Fat 31.51g | 39% |
| Saturated Fat 10.27g | 41% |
| Trans Fat 1.52g | |
| Cholesterol 74mg | 25% |
| Sodium 845mg | 35% |
| Potassium 211mg | 6% |
| Total Carbs 113.56g | 30% |
| Dietary Fiber 1.4g | 5% |
| Sugars 56.42g | 38% |
| Protein 8.79g | 14% |
Comentarios
20 de Noviembre de 2011Oh that looks so luscious. I can only imagine the flavor combos there - "Trying Soon" - for sure!
%20AND%20he%20warned%20me%20when%20I%20started%20making%20pumpkin%20recipes%20for%20November%20that%20he%20does%20NOT%20like%20anything%20pumpkin.%20%20So%20it%20was%20a%20great%20compliment%20when%20he%20gave%20this%20one%20a%20big%20thumbs%20up!%0D%0A%0D%0AThis%20cake%20is%20a%20basic%20%E2%80%9Cvelvet%E2%80%9D%20formula%20using%20buttermilk,%20a%20little%20cocoa%20and%20vinegar.%20%20It%20also%20has%20its%20traditional%20cream%20cheese%20icing%20but%20with%20a%20dash%20of%20spice%20to%20give%20it%20a%20holiday%20season%20touch.%0D%0A%0D%0A){kind=link}