RED VELVET CAKE I RECIPE | ALLRECIPES
A family favorite -- great for the Christmas holiday.
Provided by JJOHN32
Categories Desserts Cakes Holiday Cake Recipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 1 - 2 layer 9 inch cake
Number Of Ingredients 16
Steps:
- Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
- Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
- To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Nutrition Facts : Calories 513.4 calories, CarbohydrateContent 66.6 g, CholesterolContent 74.1 mg, FatContent 25.7 g, FiberContent 1.1 g, ProteinContent 5.8 g, SaturatedFatContent 12.6 g, SodiumContent 502.5 mg, SugarContent 43.8 g
JAMES MARTIN'S CHOCOLATE MOUSSE RECIPE - DELICIOUS. MAGAZINE
Creamy, light-as-air chocolate mousse is a great way to end a dinner party. James Martin’s version of the classic dessert, made with just three ingredients, is easy to make and even easier to eat. Want to make your dessert even more decadent? Take a look at our Crunchie honeycomb chocolate mousse.
Provided by Find out more about chef James Martin, who created this recipe.
Total Time 20 minutes
Prep Time 20 minutes
Yield Serves 6
Number Of Ingredients 4
Steps:
- Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – do not let the bottom of the bowl touch the water. Heat gently, stirring, until the chocolate is melted.
- Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden spoon until well combined.
- In a large bowl, whisk the egg whites with the sugar until stiff peaks form, then gently fold into the chocolate mixture.
- Spoon the mousse into individual dishes and chill for at least 2 hours or overnight. Top with softly whipped cream, if desired. Recipe from James Martin’s French Adventure by James Martin (http://www.hardiegrant.com/uk/publishing/bookfinder/book/james-martin_s-french-adventure-by-james-martin/9781849499545 >Quadrille £20) Photography by Peter Cassidy.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
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