RED VELVET CAKE FROM SCRATCH RECIPES

Steps:

• Preheat oven to 350 degrees
• Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.
• Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.
• In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
• With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.
• Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.
• Makes 6 1/2 cups batter
• Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 inch cake

Steps:

• {This recipe uses the Reverse Creaming Method of mixing.}
• In a medium sized bowl, combine the eggs, vanilla, vegetable oil and eggnog. Blend with a fork to combine.
• In the bowl of your mixer add the flour, baking powder, salt, sugar, cinnamon andnutmeg.
• Mix on low speed as you gradually add the pieces of butter. Mix until the dry ingredientsare crumbly and moistened by the butter.
• There should be no dry looking flour in the bowl. Scrape sides and bottom of bowl.
• Add 1/2 of the egg mixture and beat on medium speed for 1 1/2 minutes, scrape thebottom and sides of the bowl.
• Add the remaining egg mixture in 2 additions, mixing at medium speed for 20 secondsafter each addition. Scrape the bottom and sides of the bowl and pour intobaking pans.
• Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean or withjust a few crumbs attached. Makes 7 1/2 cups batter. Works well for cupcakes
• Cream the softened butter until smooth. Blend in vanilla, nutmeg, cinnamon and salt.
• Add 1/2 of the powdered sugar and most of the eggnog. Beat at medium speeduntil the powered sugar is incorporated.
• Add the remaining powered sugar and eggnog and mix at medium speed another 3 to 4 minutes scraping the bottom and sides of the bowl occasionally.
• I slow down the mixer to very slow (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in thebuttercream.
• The recipe and be doubled or halved.
• Can be frozen in an airtight container for at least 3 months, thaw on the countertopand remix.