Friday, December 12, 2008

Barb's Fabulous Red Velvet Cake

There are some really good Red Velvet cakes mixes in your market. If time is short or you don't want to fuss, feel free to substitute for the layers here.

Layers -
Baker's Joy for the pans
2 1/2 cups self-rising flour
1 1/2 cups sugar
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Coconut Pineapple Filling (see recipe below)
Cream Cheese Frosting (see recipe below)

Preheat the oven to 350 degrees F. Spray 3 (9 by 1 1/2-inch round) cake pans with Baker's Joy.

In a large bowl, sift together the flour, sugar, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Mix the dry ingredients into the wet ingredients until well blended. Do not overbeat. Divide the cake batter evenly between the prepared cake pans.

Bake about 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.

Remove the cakes from the oven let cool completely.

Filling -
While cake is cooling put 1/2 cup sugar and 1 medium can crushed pineapple in a small frying pan. Cook over medium heat until slightly thickened. Stir in 1-1/2 cup flaked coconut. Cool slightly and spread between layers as you assemble the cake.

Frost top and sides with Cream Cheese Frosting.

Cream Cheese Frosting -
8 ounces cream cheese, softened
1 box sifted confectioners' sugar
1 stick butter, softened
1 teaspoon vanilla extract
1/2 cup chopped pecans

With a mixer and in a large bowl, mix the cream cheese, sugar, and butter on low speed until combined. Turn mixer to high and beat until light and fluffy. Adjust speed of mixer to low and add the vanilla and the pecans.

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