ISO - Red Velvet Cake Recipe
  Re: (...)
Well I have found hundreds on the net, but hoping one of you has one that you've tried and love.

Daughter is turning 18 this month (hmm everytime I say that my chest tightens and I get this tingly sensation down my left arm..oh well) and she wants a red velvet cake for her B-day Cake

And what do you frost one of these things with?
  Re: ISO - Red Velvet Cake Recipe by DFen911 (Well I have found hu...)
There was a HUGE thread recently on another forum--- let's see what I can find for you-------go to

Contessa's Kitchen---I have not made this myself but those gals are really awesome!!!
"Never eat more than you can lift" Miss Piggy
  Re: ISO - Red Velvet Cake Recipe by DFen911 (Well I have found hu...)
Denise, we had a post on this not too long ago...will pull it up for you. Comments AND recipes.

BTW -- just a few days ago there was something on TV about this cake, what it stood for, its origin, etc. There was a prominent family in the south whose daughter was turning 16. She wanted a cake made for her birthday, as they could afford one. There was a problem, though. No sugar to be found. The cake is red from the beets, as we all learned or knew, but the reason for using the beets in the recipe is for the sugar! During the war times, sugar was scarce so the women turned to the beets from which they harvested the sugar cane. Beets were used in a number of recipes then, which required sugar.

You should find something for your needs in that post!
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

  Re: ISO - Red Velvet Cake Recipe by DFen911 (Well I have found hu...)
Red Velvet Cake
Recipe courtesy Montclair Martha Stewart
Works wonderfully as cupcakes.

3/4 cups unsalted butter, room temperature, plus more for pans
2 1/2 cups cake flour (not self-rising), sifted, plus more for pans
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Two (1-ounce) bottles liquid red food coloring
3 tablespoons lukewarm water
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar

Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.

In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.

Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about one-third of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.

Cream Cheese Frosting for Red Velvet Cake Makes 2 cups
1/2 cup unsalted butter, room temperature
One (8-ounce) bar cream cheese, room temperature
1 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup finely chopped walnuts (optional)

Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.

Denise---this is a really nice recipe!!!!
"Never eat more than you can lift" Miss Piggy

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