Sunday, June 23, 2013

Red Velvet Cake with Cream Cheese Icing

I tried a new recipe for a friend's birthday cake, and it was so awesome! I found this in an old church cookbook. Southern church ladies really never disappoint when it comes to baked goods, and this will definitely be replacing my old go-to red velvet recipe.

2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbsp unsweetened cocoa powder
2 cups cugar
1 cup vegetable oil
2 eggs
1 cup buttermilk
2 tsp vanilla extract
2 oz red food coloring
1 tsp white distilled vinegar
1/2 cup prepared plain hot coffee

2 8-oz packs of cream cheese
1/4 cup milk
1 stick butter
2 tsp vanilla extract
4 cups powdered sugar

In a small bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa. In a large bowl, combine the sugar and vegetable oil. Add in the eggs one at a time, followed by the buttermilk, vanilla extract, red food coloring, vinegar, and coffee. Gradually add the dry ingredients. Pour the batter into greased and floured round cake pans, and bake it at 325 for 30-40 minutes. Cool the cakes in the pans on a cooling rack until the pans are warm to the touch. Take the cakes out of the pans and cool them completely before icing.

To make the icing, mix the cream cheese, milk, butter, and vanilla with a hand mixer until smooth. Mix in 1 cup of powdered sugar at a time.

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