Red Velvet Cake IV

Valentines's Day - Holidays and Events

The classic red cake with a white chocolate cream cheese icing.

Brief

Servings: 12

Yield: 3 8-inch pans

Red Velvet Cake IV

Ingredients

1 cup butter

softened

3 cups white sugar

6large eggs eggs

1 ounce red food coloring

3 tablespoons unsweetened cocoa powder

3 cups all-purpose flour

1 cup buttermilk

1 teaspoon vanilla extract

½ teaspoon salt

1 teaspoon baking soda

1 tablespoon white vinegar

2 (8 ounce) packages cream cheese

12 ounces white chocolate

1 cup butter

softened

Traditional Layered French Croissants

Holidays and Events

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.

Step 2

In a large bowl cream 1 cup butter with sugar. Add eggs one at a time beating well after each addition. Mix food coloring with cocoa and add to mixture.

Step 3

Add flour alternately with buttermilk. Add vanilla and salt.

Step 4

Mix baking soda with vinegar and gently stir into mixture. Be careful not to over mix.

Step 5

Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.

Step 6

To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream then use to fill and frost the cake.

Nutritional Information

Red Velvet Cake IV

Servings Per Recipe:12

Calories: 916.3

% Daily Value *

Protein: 12.4g 25%

Carbohydrates: 92.7g 30%

Dietary Fiber: 1.3g 5%

Sugars: 67.3g

Fat: 56.8g 87%

Saturated Fat: 34.7g 173%

Cholesterol: 222.2mg 74%

Vitamin A Iu: 1575IU 32%

Niacin Equivalents: 4mg 30%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.2mg

Folate: 76.4mcg 19%

Calcium: 162.7mg 16%

Iron: 2.6mg 14%

Magnesium: 21.9mg 8%

Potassium: 173.4mg 5%

Sodium: 617.5mg 25%

Thiamin: 0.3mg 28%

Calories From Fat: 511.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.