Chocolate Red Velvet Cake Batter |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Chocolate Red Velvet Layer Cake or Fluted Chocolate Red Velvet Cakes. Each of these festive cakes gets its inspiration from one easy to make sour cream cake batter. Chocolate Red Velvet Layer Cake makes a gorgeous statement on any holiday buffet. Fluted Chocolate Red Velvet Cakes are just the right size for small gatherings and have the beauty of decorative little pound cakes. I have not tried this batter. I'm posting this for safe keeping. I found this recipe in Southern Living. Ingredients:
1 cup butter, softened |
2 1/2 cups sugar |
6 large eggs |
3 cups all-purpose flour |
3 tablespoons unsweetened cocoa |
1/4 teaspoon baking soda |
8 ounces sour cream |
2 teaspoons vanilla extract |
2 ounces red food coloring |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, begining and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla and red food coloring. Use batter immediately.
3. Chocolate Red Velvet Layer Cake:
4. Spoon batter evenly into 6 greased and floured 8-inch round foil cake pans.
5. Bake at 350 for 18-20 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
7. Note: These cakes were baked in disposable foil cake pans, so they could fill all the pans at once. This way, if needed to bake the cake layers in batches, the second batch will be ready to put in the oven as soon as the first one is done. To allow the heat to circulate for even baking, space pans at least 2-inches apart from one another and away from the inside walls of the oven.
8. Fluted Chocolate Red Velvet Cakes:.
9. Spoon batter evenly into 3 greased and floured 8-inch brioche pans.
10. Bake at 325 for 50 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
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