Red Velvet Cake With A Difference |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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All cake lovers unite! This is an interestig cake. It has a lovely rich colour and the frosting is certainly different. I love making this around Christmas time. Think has something to do with the colour! Ingredients:
cake |
100g butter |
350g sugar |
2 eggs |
30g cocoa |
30ml boiling water |
2 bottles (30ml each) red food colouring |
250g flour |
5ml salt |
250ml buttermilk |
5ml baking soda |
5ml white vinegar |
frosting |
250ml milk |
45g flour |
220g sugar |
230g butter |
5ml vanilla essence |
chocolate vermicelli to sprinkle |
Directions:
1. Pre-heat the oven to 180C
2. Prepare two cake tins (20cm)
3. Cake
4. Cream the butter and the sugar until light and creamy
5. Add the eggs one by one, mix well after each
6. Mix the cocoa, boiling water and food colouring to form a thick paste
7. Add this to the butter mixture and blend
8. Sift flour and salt together - keep seperate
9. Mix buttermilk and vanilla essence - keep seperate
10. Now add the flour mixture and the buttermilk mixture alternately, untill blended well
11. Lastly mix the baking soda and the vinegar and add to the cake mixture.
12. Divide the mixture into the two baking tins
13. Bake for 30 minutes (or until cake tester comes out clean)
14. Frosting
15. Add a little of the milk to the flour and mix to a smooth paste
16. Add the sugar to the rest of the milk and bring to boil, stirring frequently
17. Cream the butter until light and soft
18. Add the vanilla essence to the butter cream and blend well
19. Add the milk mixture to the Butter mix and beat untill it has a light and fluffy texture. (like whipped cream)
20. Let cake and frosting cool down
21. Spread some of the frosting on the first layer, add the second layer and 'frost' the cake right round.
22. Sprinkle with Chocolate Vermicilli (or I sometimes crumble Cadburys Flake over the top)
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