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Ingredientes
- 2Â 1/4 c. Cake flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1/4 c. Baking cocoa
- 1Â 1/2 c. Sugar
- 1Â 1/2 c. Oil
- 2 x Large eggs
- 2 tsp To 1 ounce of red food color
- 1 tsp Vanilla
- 1 tsp White vinegar
- 1 c. Buttermilk
- 1 pkt 8 ounce cream cheese
- 1 stk butter
- 1 lb Box powdered sugar
- 1 tsp Vanilla
- Â Â Lowfat milk as needed
Direcciones
- Red velvet cake also known as the $100 dollar cake, $200 dollar cake, or possibly Waldorph Astoria Cake is only a legend as is the Nieman Marcus cookies and all are examples of a legend which pits institutions against a consumer who feels he/she has been unfairly charged.The recipe is a grass roots recipe not an institutional one.
- James Beard outlines in his American Cookery which there is really 3 varieties of red velvet cake, recipes being different in the use of butter, vegetable shortening ( crisco ) and oil.Most all call for cake flour and buttermilk, baking soda and vinegar for the leaving process.
- The redness of the cake comes from red food color despite the chemical reaction of baking soda, vinegar , buttermilk and cocoa that cause a reddish brown color, not red in the cake.
- This cake is moist and red with a velvety texture and the flavor nondistinctive as is most red velvet cakes. Red Velvet cake is also cultural as recipes differ in community cookbooks accross America even as to the type of frosting for the cake. The moistest cake is one made with oil and cake flour.The amount of food color is up to you.Start with 2 tsp. as a base.
- The above recipe comes from:" Celebrating Our Mothers' Kitchen", a
- Preparation: Grease and flour 2, 9 inch pans and line with paper.In a large bowl combine flour, baking soda, cocoa and salt. In another bowl with mixer at low speed or possibly spoon beat sugar and oil till blended. Add in Large eggs, one at a time to blend well.Blend in food color, vanilla and vinegar.Scape bowl down with spatula. Alternately blend in flour mix and buttermilk, using about 1/3 each time and scraping bowl down at least twice. Don't beat on high or possibly cake will be tough.Pour into prepared pans and bake in a preheated 350 degree oven 20 to 25 min or possibly tested done with toothpick.Cold on racks 5 min and remove from pan and cold completely.Frost layers when cool.Beat cream cheese till softened and smooth. Add in butter and continue to beat until softened. Beat in sugar a little at a time and then vanilla.If too thick blend in cool lowfat milk a Tbsp. at a time until desired consisitency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 674 | |
| Calories from Fat 321 | 48% |
| Total Fat 36.31g | 45% |
| Saturated Fat 7.27g | 29% |
| Trans Fat 0.7g | |
| Cholesterol 56mg | 19% |
| Sodium 387mg | 16% |
| Potassium 74mg | 2% |
| Total Carbs 84.83g | 23% |
| Dietary Fiber 0.8g | 3% |
| Sugars 63.2g | 42% |
| Protein 4.23g | 7% |
