Red Velvet Cake

I found this red velvet cake recipe from Velvet Lava. They claim it was like the original Waldorf Astoria recipe.  It turned out sooo good.

Batter
3 tsp. cocoa (not dutch), heaping
1.5 oz. red food coloring (about 3 tbs.)
1/2 c. shortening
1 1/2 c. sugar
2 eggs (room temperature)
1 tbs. vanilla
1/2 tsp. salt
2 c. flour (all-purpose)
1 c. buttermilk (room temp., if possible)
1 tsp. baking soda
1 tbs. vinegar, white

Preheat oven to 350 degrees, placing baking position to middle rack. This recipe can be used for (2) 9-inch or 8-inch pans, or 24 cupcakes; butter and flour inside of pans, then line bottom of pans with parchment paper - or - line cupcake tins with liners.


In small bowl, combine cocoa and food coloring - making a runny paste, set aside. Here is what it should look like.

Using hand-held mixer, combine shortening and sugar, cream until combined; then add eggs 1 at a time - beat until combined and fluffy, about 3 minutes. Add red paste, beat until completely incorporated. Add vanilla and salt, beat until incorporated. Add 1 cup flour, beat just until combined; add all of the buttermilk, beat until combined; add remaining cup of flour, beat just until combined. Do NOT overmix. Sprinkle the baking soda over the top of the batter; pour the vinegar over the top of the batter. Gently fold these last 2 ingredients in by hand - do NOT beat. Pour batter into pans or cupcake tins. Bake for 25-30 minutes, or until tester that is inserted into middle of cakes comes out clean; cupcakes should bake for 18-20 minutes or until tester comes out clean. Place cakes on cooling rack to cool, then remove from pans.

I learned this next step from my Aunt Mary who makes the best wedding cakes.  Right when they are out of the oven, wrap them in saran wrap and put them in the freezer.  It makes them very moist.

The frosting is not the typical cream cheese frosting that is used with red velvet cakes.  It's a creamy frosting with a hint of vanilla.  I was worried about getting it right because the comments were saying how finicky it was.  It was actually pretty easy though.

Frosting:
2/3 c. flour, all purpose
2 c. milk
1 c. shortening
1 c. unsalted butter, room temperature
2 c. sugar
2 tbs. vanilla
1 tsp. salt

Prepare a cooling bath. Fill a sink or large, wide container/pan with ice water; have a medium bowl ready to cool the flour mixture. In medium saucepan, over medium heat (4-5) - add milk and flour, stirring occasionally at first and then almost constantly as the mixture begins to warm and thicken. Attentive stirring later in the cooking process will prevent unbreakable "lumps" from forming while the flour and milk begin to combine. Mixture will continue to thicken, bring the consistency just past pudding stage, where it begins to get a bit gummy. Take the mixture off the heat and pour into the waiting medium bowl. Stir vigorously and place bottom of bowl into cooling bath to speed cooling, stirring every few minutes to avoid big lumps, until mixture cools.

In large bowl, beat shortening and butter until creamy. Add sugar and beat until incorporated and fluffy. Add vanilla and salt, beat until completely incorporated. When cooled, add the flour mixture and beat, at high speed, until completely incorporated - for 5 minutes.

White Chocolate Raspberry Bundt Cake

This is the moistest cake! I found it on the website www.allthingsthrifty.com. It didn't turn out pretty because when I tried taking it out of the pan some of the bottom stuck. Here is the result.


Ingredients:
1 white cake mix (make as directed)
1/2 cup applesauce (no cinnamon)
1 small box instant vanilla pudding
1 cup frozen raspberries
1 Tbsp flour
1 cup white chocolate chips

Preheat oven to 350 degrees. Once you prepare cake mix as directed, add in applesauce and pudding, mixing well. Put about 1/3 of batter into a separate bowl.

Thaw the raspberries and mash up with a fork. When all mashed, add the flour and stir together. Then add to the 1/3 of batter you put in seperated.

Melt your white chocolate chips gradually in the microwave being careful not to burn. I put them into my microwave in a bowl for 30 seconds the first time, and then I stir the chocolate. Then I put it back into the microwave for 10 second increments while stirring in between until the chocolate is melted completely. Now, add to the 2/3 portion of batter.

Grease bundt can very thoroughly and put half of the white chocolate batter in bottom of pan. Then add the raspberry mixture on top in dallops. Finally, add the remaining white chocolate mixture on top.

To get the marbled look, use a knife and make S shapes throughout and make sure not to touch bottom of pan.

Bake for 42-45 mins. Let the cake cool for a little bit and then turn it onto a cooling rack. While it's still warm, triple wrap in saran wrap and stick in the freezer. (on the website it says for 5-7 days. I only did it over night and let it thaw in the morning) It comes out so moist it's barely staying together.



She used a frosting on her's. I think it's great without and actually don't think it would be as good with the frosting but if you want her recipe, here's what she used.

CREAM CHEESE FROSTING RECIPE:
1 stick softened (NOT melted) butter (1/2 cup)
1 brick softened cream cheese (8 oz)
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4 1/2 cups powder sugar, one cup at a time. Beat frosting until smooth.