RED VELVET CAKE RECIPE - NYT COOKING
This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.
Provided by Kim Severson
Total Time 1 hours
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
- Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
- In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
- Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
- Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
- To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
GARLIC LIME SHRIMP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Our son, a restaurant owner, showed me how to make this Garlic Lime Shrimp dish. I take advantage of this area's ample shrimp supply and make this special entree often. It's also tasty served over rice. —Gertraud Casbarro, Summerville, South Carolina
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.
Nutrition Facts : Calories 309 calories, FatContent 25g fat (15g saturated fat), CholesterolContent 199mg cholesterol, SodiumContent 613mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 19g protein.
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SHRIMP NEWBURG RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Category Dinner
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Calories 167 calories per serving
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CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECI…
Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."
To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.
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Calories 1250 calories per serving
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Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
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RED VELVET CUPCAKES RECIPE - NYT COOKING
This bright and beautiful Southern staple has a hint of chocolate flavor that’s paired with a cream cheese frosting, keeping it from being too sweet. Part of red velvet cake’s allure is how moist it is, owing to the vegetable oil in the batter. (Oil-based cakes are often more tender than butter-based counterparts.) You can make these into even smaller cupcakes — this recipe yields twice as many mini cupcakes — just reduce the cooking time accordingly. And if you want your cake even lighter in texture, sift the flour before you mix it in.
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Reviews 4
Total Time 45 minutes
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Reviews 4
Total Time 45 minutes
- Once cupcakes are cool, frost, using a pastry bag with a large tip, or an offset spatula.
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Reviews 4
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Reviews 4
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