The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Red Velvet Cake

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
2&1/2 cups Flour
1 tsp. Salt
1&1/2 tsps. Baking Powder
1&1/2 cups Sugar
2 Eggs, large
2 tsps. Vanilla Extract
1 cup Buttermilk
1 tsp. Vinegar
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.


Other Information:

Source: I believe I got this from the nuns in the kitchen at the seminary.

Preparation: 1:00
Bake: 0:30
Total: 3:00

Yield: 1 8" 3-tier cake
Servings: 12

Nutrition Facts per Serving:
615 Calories
33g Fat (47.7% calories from fat)
6g Protein
76g Carbohydrate
1g Dietary Fiber
123mg Cholesterol
628mg Sodium.

Exchanges per Serving:
1 1/2 Grain(Starch)
0 Lean Meat
0 Non-Fat Milk
6 1/2 Fat
3 1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.