A BRIDE CAN BAKE: RED VELVET CAKE
This is why I was happy to have her recipe and her “cooking tips” bringing experience and work together in your kitchen. this is Terry's recipe with Terry'special notes:
2 1/4 cup Cake flour ( I find Swan Cake Flour works best, I have tried King Arthur but didn't care
1 tsp Salt
1/4 cup Baking cocoa
1 1/2 cup Sugar
1 1/2 cup Oil
1 tsp White vinegar
1 cup Buttermilk or Sour Cream (8 - 10 ounces)
1 or 2 bottles of red food color ( add as much as you want, for the color you want)
1 pack 8 oz cream cheese
1 Stick butter
1 lb Box powdered sugar
1 tsp Vanilla
Milk as needed
Grease and flour 2, 9 inch pans and line with paper.
In another bowl with mixer at low speed or spoon beat sugar and oil until blended. Add eggs, one at a time to blend well. Blend in food color, vanilla and vinegar. Scrape bowl down with spatula.
Pour into prepared pans and bake in a preheated 350 degree oven 20 to 25 minutes or tested done with toothpick.
Cool on racks 5 minutes and remove from pan and cool completely. Frost layers when cold.
Beat cream cheese until softened and smooth. Add butter and continue to beat till softened. Beat in sugar a little at a time and then vanilla. If too thick blend in cold milk a tablespoon at a time till desired consistency.
red velvet DARK CHOCOLATE BALLS