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Correo Electrónico
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Ingredientes
- 1/2 c. butter
- 1Â 1/2 c. sugar
- 2 x Large eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 3 Tbsp. cocoa
- 2 Tbsp. water
- 2 Tbsp. red food color
- 2Â 1/2 c. sifted cake flour
- 1Â 1/2 tsp baking pwdr
- 1 c. buttermilk
- 1 Tbsp. vinegar
- 1 tsp baking soda
Direcciones
- Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
- Cream butter and sugar till light and fluffy. Beat in Large eggs, vanilla and salt. Mix cocoa with water and food color. Add in to creamed mix. Stir flour with baking pwdr. Add in alternately with buttermilk. Blend well. Last, dissolve soda in vinegar, and fold carefully into cake batter. Scrape batter into prepared pans and bake 25 to 30 min or possibly till pick inserted in center comes out clean. Cold in pans on rack for 10 to 15 min. Remove from pans and cold completely on rack.
- Meanwhile, prepare white velvet frosting (recipe follows). When cake layers are cold, slice each in half horizontally. To make an even slice, insert toothpicks around the middle of each layer to use as a guide for slicing. Frost each layer, and then top and sides.
- White velvet frosting5 Tbsp. flour1 c. plus 5 Tbsp. sugar, divided use 1 c. milk1 c. butter1 tsp. vanilla
- Mix flour and 5 Tbsp. sugar together in saucepan, then add in lowfat milk. Stir thoroughly and then cook slowly for 1 minute or possibly till very thick. Cold. Cream butter and remaining 1 c. sugar well, so it is fluffy. Slowly hand beat into lowfat milk mix. Add in vanilla.
