A red triple layer cake especially good with velvet icing.
|1/2 cup||Butter, unsalted, 1 stick|
|2 Tbsps.||Red Food Coloring, 1 ounce|
|2 Tbsps.||Unsweetened Cocoa Powder|
|1&1/2 tsps.||Baking Powder|
|2 tsps.||Vanilla Extract|
|1 tsp.||Baking Soda|
|4&1/2 cups||Velvet Icing|
Place the Butter in a large bowl to soften at room temperature.
Generously grease and flour three 8" cake pans.
In a small container blend the Red Food Coloring with the Unsweetened Cocoa Powder to form a paste and set aside.
Sift together the Flour, Salt and Baking Powder and set aside.
Preheat the oven to 350°F.
Cream the butter 1 to 2 minutes until very soft. Add the Sugar and beat 2 to 3 minutes until light, crumbly and fluffy. Add the Eggs one at a time, scraping the sides of the bowl with a spatula and beating to blend well with each addition. Add the Vanilla Extract and blend it in well. Add the red cocoa mixture and blend it in well.
With the mixer on low speed, alternately add the flour mixture and buttermilk mixture to the butter mixture, in three additions, beginning and ending with the flour.
Mix the Vinegar and Baking Soda in a small container and stir to fizz, then fold it into the batter. Pour the batter equally in the 3 cake pans, about 1&3/4 cup per pan. Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a rack for about 10 minutes. Then invert cake pans and remove, leaving the cake on the rack to finish cooling before icing.
Ice with Velvet Icing, only after cake is completely cooled. If the house is warm, you might even want to refrigerate the cake layers for a while.
This is favorite at Valentine's Day.
Source: I believe I got this from the nuns in the kitchen at the seminary.
Yield: 1 8" 3-tier cake
Nutrition Facts per Serving:
33g Fat (47.7% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1 1/2 Grain(Starch)
0 Lean Meat
0 Non-Fat Milk
6 1/2 Fat
3 1/2 Other Carbohydrates.
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