Sunday, March 11, 2012

Dreamy Red Velvet Cake

Okay, so I a know I am a bit late with this post. But for those of you who don't know me I just tend to be a bit late on everything. For instance, I just got my first smart phone (which my 4 year old knows how to use better than I do), I had a VHS until a couple of years ago, I didn't get my first cd player until ipods were popular and frankly I still don't understand what an ipad is and why in the world I would need one...oh-well back to food.
I am so excited that baby Harper is born because 1) I couldn't wait to hold her 2) I couldn't wait to hold her, 3) I couldn't wait to hold her and 4) I got to post some recipes on Bites!!
This recipe is from Valentine's Day, and while I know St. Patrick's Day is this week bookmark this recipe to make next year because it is so rich, decedent and creamy (especially when it is served cold)! I made this for a Valentine's Day treat for my in-laws when they were visiting. They loved it so much my mother-in-law had two pieces....don't tell her I told you!
Happy Eating-Jaime

*The recipe calls for baking it in a 9x13 but I used two round cake pans instead*
**The frosting sounds gross but it was AMAZING!! Make sure you store the cake in the refrigerator.**

Red Velvet Cake
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 (1-oz.) bottle red food coloring (I used gel and it worked great)
1 teaspoon vanilla extract
1 cup lowfat sour cream
1/4 cup canola oil
4 tablespoons butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 teaspoons white vinegar
1 1/2 teaspoons baking soda


4 ounces lowfat (neufchatel) cream cheese
1/4 cup lowfat Greek yogurt
2 tablespoons butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

Preheat the oven to 350 degrees F. Lightly coat a 9X13-inch pan with cooking spray. Set aside.
In a medium bowl, whisk together the flour, cocoa, baking powder and salt. In a liquid measure or other bowl, whisk the buttermilk, red coloring and vanilla together.
In a large bowl, using an electric mixer on medium speed, beat sour cream, oil, butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, scraping down sides of bowl. Add half of flour mixture and mix. Add the buttermilk/food coloring mixture and mix again, scraping down the sides of the bowl as needed. Mix in the remaining flour until just combined. In a small bowl, mix vinegar and baking soda until mixture fizzes then quickly fold into batter. Scrape the batter into the prepared pan and tap on the countertop to burst any air bubbles. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Don’t overbake or the cake will be dry. Set on a wire rack to cool completely.
For the frosting, using an electric mixer on medium-high speed, beat together cream cheese, yogurt, butter and vanilla until well combined and smooth. Slowly mix in powdered sugar. When the cake is completely cooled, spread the frosting over the cake, cut into pieces and serve. If not serving right away, store the cake in the refrigerator until ready to eat. Alternately, you can spread the frosting on each individual piece instead of the entire cake.

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