My Red Velvet Cake..............

Ever since I was a little kid I have loved Red Velvet Cakes. Having lived in the South most of my life, this was a wonderful Southern Dessert that was so popular. I always went to bakeries and bought these cakes but this weekend I decided to make my first Red Velvet Cake and I must say it turned out pretty darn good, definitely I will tweak it a little bit when I decide to make it again but all in all, this cake gets a 4 star.............

Here's my finished product and the receipe.

Sliced Red Velvet Cake served with Vanilla Bean Ice Cream and a sprig of mint!!!!!!

Grandma's Red Velvet Cake

Ingredients
For the cake batter:

• 2 sticks butter, room temperature
• 1 1/2 cups sugar
• 2 ounces red food coloring
• 3 tablespoons cocoa powder
• Pinch salt
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract (use a good quality Vanilla for better results)
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• Butter, for pan

For the Frosting: (you can all also substitute and use the ready made Sour Cream Frosting which is very tasty).

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup sugar
• 2 sticks butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans
• Special Equipment: 12 by 17-inch jelly roll pan, parchment paper

Directions
Preheat oven to 350 degrees F. (Bake 30-45 mins depending on your own individual stove)

In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.

Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan. You can also use a regular cake or use a bundt cake pan, I used a bundt cake pan (I happen to be fond of bundt cakes). The bundt cake pan worked perfect for me.

Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.

Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.


Cheers to a happy weekend and upcoming new week!