RED VELVET CAKE CHOCOLATE FROSTING RECIPES

Steps:

• Preheat oven to 350°F. Prepare red velvet cake mix according to package directions. Divide batter evenly among 3 (9-inch) round cake pans coated with baking spray.
• Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 25 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.
• Beat softened butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. With mixer on low speed, gradually add powdered sugar, white chocolate, and vanilla. Increase speed to medium-high; beat until fluffy, about 2 minutes. (You will have about 10 cups frosting.)
• Place a cake plate on a lazy Susan or stand. Put 1 cake layer on plate; spread top with 1¼ cups frosting. Repeat with remaining 2 cake layers and 2½ cups of the frosting. Using a large offset spatula, spread a thin layer of frosting (about 1 cup) over sides of entire cake. Using an offset spatula or the back of a teaspoon, gently press into outer edge of frosting on top cake layer. Spin cake to create a spiral pattern in frosting, moving to center of cake. Remove cake plate with cake from lazy Susan, and chill until frosting is firm and set, about 30 minutes.
• Place remaining frosting (about 5¼ cups) in a piping bag fitted with a Wilton 104 petal tip; set aside.
• Return cake plate with cake to lazy Susan. Hold piping bag with pointed (thin) end of the tip facing straight up. Starting at the top of 1 side of the cake, turn it while piping a ring around it, gently moving the piping bag up and down slightly to create a ruffled effect. Pipe another ruffled ring a bit lower on cake, overlapping first ring slightly. Repeat process around cake, making each ring a little lower and overlapping slightly, until you reach the bottom.

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
• In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
• Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
• Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.