COLORING EASTER EGGS WITH COOL WHIP RECIPES
HOW TO MAKE RED VELVET SHEET CAKE - RECIPES, COUNTRY LIFE ...
Looking for a frosted cake without the trouble of layering or decorating? Try a sheet cake! This easy red velvet sheet cake is a good place to start.
Provided by Ree Drummond
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 24 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350ºF. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan. Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside. In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined. Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing. Combine the flour and milk in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream. Ice the cake and top with raspberries.
HOW TO MAKE PERFECT HARD BOILED EGGS - SKINNYTASTE
Having hard boiled eggs on hand for quick breakfast on the go or to add to salads and sandwiches makes busy weekdays so much easier. This foolproof stove top method for boiling eggs every time.
Provided by Gina
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 2
Steps:
- Place the eggs in a medium pan, and cover with about an inch of cold water.
- Turn heat on to medium and bring the water to a boil. When the water boils, shut the flame off and cover for 20 minutes, the steam will cook them. Run under cold water to let the eggs cool, then peel.
Nutrition Facts : ServingSize 1 egg, Calories 77 kcal, CarbohydrateContent 1 g, ProteinContent 6 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 212 mg, SodiumContent 62 mg, SugarContent 1 g
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HOW TO MAKE RED VELVET SHEET CAKE - THE PIONEER WOMAN
Looking for a frosted cake without the trouble of layering or decorating? Try a sheet cake! This easy red velvet sheet cake is a good place to start.
From thepioneerwoman.com
Total Time 40 minutes
Category dessert, main dish
From thepioneerwoman.com
Total Time 40 minutes
Category dessert, main dish
- Preheat the oven to 350ºF. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan. Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside. In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined. Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing. Combine the flour and milk in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream. Ice the cake and top with raspberries.
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