Thursday, March 7, 2013

Red Velvet Cake

It has taken me sooo long to get this posted.  I apologize. I had the flu virus for over 3 weeks and then basketball here it is....FINALLY!! This cake is great and easy.  The kids ate the whole cake after school, I saved 1 piece for Tony!


2 1/2 cups flour
2 cups white sugar
1 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt
3 Tablespoons cocoa powder
1 Tablespoons white vinegar
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)*I use buttermilk all the time!*
1 oz. red food coloring *I use a whole bottle*

Preheat oven to 325 degrees. Grease a Bundt pan. Place one cupcake liner in a cupcake tin...this is the CUTE topping! This adds so much to the look of the yummy cake.  In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.

In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.

1 8 oz. package cream cheese *softened
1/2 cup unsalted butter *softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
approx. 1/4 cup milk *use whole milk*
Let cream cheese and butter sit in mixing bowl until softened. Mix together. Add sugar, vanilla and milk. Pour over cooled cake. Crumble cupcake and sprinkle over top of cake. * I do not cover the cake...I drizzle, it is very sweet.  Enjoy~