Red
Velvet Cake With Vanilla Cream Cheese Frosting
Prep
Time: 20 minutes Cook Time:
40 minutes
Makes
16 servings
Ingredients
2½
cups flour
½ cup
cocoa powder
1
teaspoon baking soda
½ teaspoon
salt
1
cup (2 sticks) butter, softened
2
cups sugar
4
eggs
1
cup sour cream
½ cup
milk
1
bottle (1 oz) McCormick Red Food Color
2
teaspoon McCormick Pure Vanilla Extract
Vanilla
Cream Cheese Frosting (recipe follows)
Method
1.Sift flour, cocoa, baking soda and salt,
set aside.
2.Beat butter and sugar in large bowl with
electric mixer on high speed 5 to 7 minutes or until light and fluffy.
3.Beat in eggs 1 at a time.
4.Mix in sour cream, milk, food color and
vanilla.
5.Gradually beat in flour mixture on low
speed just until blended. Do not
over beat.
6.Pour batter into 2-greased and floured
9-inch round cake pans.
7.Bake in preheated 350°F oven 35 to 40
minutes or until toothpick inserted in center comes out clean.
8.Cool 10 minutes remove from pans.
9.Cool completely on wire rack.
10.Fill and frost cake layers with Vanilla
Cream Cheese Frosting.
Vanilla Cream Cheese Frosting
Beat 1 package (8oz) cream cheese, 4
tbsp butter and 2 tbsp sour cream in large bowl until smooth. Mix in 2 tsp.
McCormick Pure Vanilla Extract.
Gradually beat in 1 pkg (16 oz) confectioners’ sugar on medium speed
until light and fluffy.
Red
Velvet Cake With Vanilla Cream Cheese Frosting was made
and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe was received from a collection of
magazine clippings I have. Advertisement
by McCormick.
6 tablespoons cold unsalted butter, cut into small cubes
1 tablespoon orange juice plus enough milk to equal 1 cup
1 cup fresh blueberries
1 teaspoon grated orange peel
1 egg, lightly beaten
1 egg white
2 tablespoons granulated sugar
Method
1.Heat oven to 400°. Spread a large sheet of parchment paper on
countertop.
2.Combine flour, sugar,
baking powder, baking soda and salt in large bowl. Add butter; mix with pastry blender or for
until mixture resembles coarse crumbs.
Gently stir orange juice-milk mixture into dough, along with
blueberries, orange peel and egg. Just until combined.
3.With floured hands, pat
half of the dough into a 7-inch circle on one end of the parchment paper. Repeat, with remaining dough, spacing 2
inches apart. Brush with egg white,
sprinkle with sugar. Cut halfway down
but not through each circle, 6 wedges for each round. Slide paper with dough onto baking sheet.
4.Bake at 400° for about
18 minutes or until golden brown. Remove
to wire rack to cool slightly. Pull
apart at cut lines Serve warm or at room temperature.
Orange Blueberry Scones were made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from an edition of Family Circle Magazine (Cooking School) By Julie
Miltenberger, Photography by Charles Schiller, Food Styling by Sara Neumeier
and Prop Styling Cathy Cook
This
particular recipe was removed at some time from the Magazine and placed in a
collection of recipes I had been collecting.
Therefore, I don’t have the month and year to report. Attached is a copy for your information.
