Sunday, April 09, 2006

Red Velvet Cake with Cream Cheese Frosting

Today is his 25th birthday! I pulled out a bunch of cake recipes and let him pick which one he wanted. He decided on a Red Velvet Cake, c/o a McCormick ad in a magazine. Their recipe included a cream cheese frosting, but I decided to substitute a lower-fat cream cheese frosting from the Southern Living Ultimate Cookbook.

We haven't eaten it yet, but I ate small pieces that stuck to the pan and they were good :) And the cream cheese frosting is also good- I've made it before for carrot cakes and quite enjoy it. The cake is pretty since it is such a bright red! It's all frosted with candles and ready to go! I do a terrible job frosting things though so it's kind of messy looking :( Oh well! So now it will just have to wait for a few hours until we get home from dinner to be eaten.

Red Velvet Cake
c/o McCormick

1 oz bottle McCormick Red Food Color (Note: I think that's a misprint because they only come in .25oz bottles, in sets of 4)
2 tsp McCormick Pure Vanilla Extract
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk

1. Preheat oven to 350 degrees. Sift together flour, cocoa, baking soda, and salt; set aside. Cream butter and sugar, 5 to 7 minutes. Beat in eggs, one at a time. Mix in sour cream, milk, food color, and vanilla. Gradually blend in flour mixture. Do not over mix!

2. Pour batter into 2 greased and floured 9-inch round cake pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to cool on wire rack. Cool cake completely before frosting.

Makes 16 servings.

Light Cream Cheese Frosting
c/o Southern Living

1 8oz package Neufchatel cheese (do not soften)
1 Tbsp light butter (do not soften)
5 cups sifted powdered sugar
1 tsp vanilla extract

Beat cream cheese and butter at high speed with an electric mixer until soft and creamy. Gradually add powdered sugar, beating at low speed just until mixture is light. Gently stir in vanilla. Chill until ready to spread.

Makes 2 2/3 cups (Enough to frost a whole 9-inch double-layer cake)

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