Per Request: Red Velvet

it has long been my favorite type of cake.  one of my friends refers to it as her future wedding cake. what is it? red velvet.  if you’ve never had it before, it will transform your life.  but what exactly is red velvet? according to the real experts, otherwise known as wikipedia, “red velvet cake is a type of rich and sweet cake, with a distinctive dark red to bright red or red-brown color.”  it’s very common in the south; i got my recipe from my southern relatives.  it’s also commonly paired with cream cheese or buttercream frosting, mine is a cooked flour frosting.  so without further ado…red velvet.

Red Velvet Cake
2 sticks butter, softened
2 c sugar
3 eggs, beaten
1 tbs cocoa powder
1 tbs vinegar
1/2 tsp salt
1 1/2 tsp baking soda
2 1/2 c flour
1 c buttermilk
1 tsp vanilla
2 oz red food coloring

preheat the oven to 350 degrees. cream the butter and the sugar.  then add eggs and beat until fluffy.  in a separate bowl, make a paste of the cocoa and vinegar, then add to the butter mixture.  sift the salt, baking soda, and flour together.  add this dry mixture in thirds alternating with the buttermilk.  add vanilla and coloring. spray 2 9-inch pans with non-stick spray and divide batter evenly.  bake for 25-30 minutes or until a toothpick comes out clean.

Frosting
1 c whole milk
2 tbs flour
2 sticks butter, softened
1 c powdered sugar
1/2 c walnuts
1 c coconut, optional
1/2 pecans, chopped

cook milk and flour until the mixture becomes thick, let cool.  mix butter and sugar, add cooled milk.  beat until the consistency is like whipped cream.  decorate the cake with nuts, and coconut.

tips:

• they always say “do not over mix,” and that definitely applies in this case.  but do you know why? if you over mix your batter suddenly you’ll have bread and not cake.  you’ll be over working the gluten proteins that you find in flour…so do your taste buds a flavor and stop once combined.
• coconut is optional.  for most people it’s a love it or leave it ingredient. i love it but i usually leave it, because most of my tastetesters guests prefer to leave it.
• my recipe uses red food coloring to get that classic color.  other recipes use beets, so don’t act too shocked if you see one floating around.

Did You Say Chocolate Cake?

i have been cooking for my cousin and her husband for the past few months since their twins were born in April.  they’ve become fans of my cooking and baking, which i’m flattered by, but it really puts the pressure on me.  they know what i’m capable of, so if my food falls flat, i think at this point i’d be more disappointed than them.  i recently went to visit and i decided to bring lunch. i chose a salad that wouldn’t let down any one down: bacon, apples, and blue cheese….oh yeah and some arugula.  but for dessert…i took giada’s hazelnut crunch cake and made my own interpretation of the cake.

My Chocolate Brittle Cake
 
Cake:
1 box devil’s food cake mix

Brittle:
1 cup pecans, toasted
2/3 cup sugar
1/3 cup water
 
Frosting:
2 (8-ounce) containers cream cheese, room temperature
1 cup cream
3/4 cup powdered sugar
1 teaspoon vanilla extract

Topping:
mini chocolate chips, as many as you want
 
Directions
preheat the oven and prepare the cake mix according to package instructions.  divide the cake batter between 2 (8 inch) cake pans and bake according to package instructions…then let cool on a wire rack.
 
For the brittle:
place the toasted nuts close together in a single layer on a parchment-lined baking sheet. combine the sugar and water in a small saucepan over medium-high heat. stir the sugar mixture until dissolved. bring to a boil and let cook until the sugar is light brown, about 8 minutes. let the bubbles subside then pour the caramelized sugar over the nuts. place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. when the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. set aside.

For the frosting:
put the cream cheese, cream, powdered sugar, and vanilla into a large mixing bowl. using an electric mixer whip the cream mixture to soft peaks.
 
To assemble the cake:
put 1 cake on a serving plate. top with 1-inch of the frosting. top with the second layer of cake and continue frosting the entire cake with the remaining frosting. sprinkle the top of the cake with the mini chocolate chips. sprinkle the sides of the cake with the brittle. serve.
 
tips:

• use any nuts you have to make the brittle: peanuts, hazelnuts, almonds, pecans, etc.
• if you want to make a short cut, buy the frosting…no one will ever know. the decor of the cake will more than make up for it.
• don’t have the time to do it all at once? bake the cake, while it’s in the oven make the frosting and brittle, and assemble the next morning to still look like a rock star!