This week the theme for You Capture is chocolate! I was so excited because this gave me the perfect excuse to make something delicious with chocolate.
I decided to make a red velvet cake.
Put 1 1/4 cup of oil in a large mixing bowl. Add 1 3/4 cup of sugar.
Mix this well, and then add the rest of the wet ingredients except for the milk. I used 3 farm fresh eggs.
Add 1 teaspoon apple cider vinegar and 1 teaspoon of vanilla extract. It takes 1 Tablespoon of red food coloring.
Next, add in the dry ingredients other than the flour. It takes 2 Tablespoons of cocoa. That’s my chocolate! Also add 1 teaspoon baking soda and 1/2 teaspoon salt.
For the flour and milk, start by adding one of the 3 cups of flour. Mix it in and add about half of the 1 cup buttermilk.
Mix it and then add the next up of flour. Mix it up and add the rest of the flour. Pour it into two round greased and floured cake pans.
I use my no-stick spray and then flour it.
Bake the cakes at 350* for about forty minutes, until a toothpick comes out cleanly. After it has cooled for ten minutes, turn them out to let them cool. I sliced the top off one cake to be my bottom.
While they were cooling, I made my cream cheese frosting.
I made a big batch, and I only used about half of it. Now I’ll have to find something else to use the rest of it! I used 8 ounces of cream cheese and 1 stick of margarine.
Add 1 teaspoon of vanilla and 1/2 tablespoon of milk. This recipe takes 2 pounds of powdered sugar.
This brings back memories of licking the beaters when I was a kid. It’s a good thing there are two, so my sister and I each got one.
When the cake is completely cooled, you can start frosting the bottom layer.
Then put the top layer on,
and frost it.
I’ve had some good reviews of this one!
I’m glad I decided to try this, and I’ll certainly be making it again!
Click HERE for a printable version of this recipe.
Linking to You Capture, Macro Monday, Mosaic Monday and Homestead Barn Hop.
Teresa
