Friday, 24 March 2017

Red Velvet Cake for Red Nose Day 2017
A wonderful recipe for the classic American red velvet cake with a white chocolate cream cheese icing.
Serves 12

250g butter, softened
600g caster sugar
6 eggs
2 tablespoons red food colouring
3 tablespoons best quality cocoa powder
375g plain flour
250ml buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1 tablespoon vinegar
2 (200g) tubs cream cheese
350g white chocolate
                                                            250g butter, softened
Prep:45min  ›  Cook:25min  ›  Ready in:1hr10min 
  1. Preheat oven to 170 C / Gas mark 3. Grease and flour three 20cm tins.
  2. In a large bowl, cream 250g butter with sugar. Add eggs one at a time, beating well after each addition. Mix food colouring with cocoa and add to mixture.
  3. Add flour alternately with buttermilk. Add vanilla and salt.
  4. Mix bicarbonate of soda with vinegar, and gently stir into mixture. Be careful not to over mix.
  5. Divide cake mixture into three prepared tins. Bake in the preheated oven for 25 minutes. Allow to cool.
  6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and ice the cake.

--Recipe taken from All Recipes--

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