RED VELVET CAKE

     

Sylvia's Red Velvet Cake

  

Recipe courtesy of Emeril Lagasse

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    Show: Emeril Live

Episode: Southern Comfort

 Level: Intermediate Total: 55 min Prep: 25 min Cook: 30 min Yield: 8 servings

Ingredients:

For the cake:

2 1/2 cups sifted cake flour

2 teaspoons Dutch process cocoa powder 1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, softened 2 large eggs

1 cup buttermilk

2 ounces red food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

For the frosting:

1 (8-ounce) package cream cheese, softened 1/2 cup (1 stick) unsalted butter or margarine, softened

1 pound box confectioners' sugar

1 teaspoon vanilla extract 1 cup chopped pecans

Directions: 1 For the Cake:

2 Preheat the oven to 350 degrees F.

3 Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt;

set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.

4 Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

5 For the Frosting:

6 In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice

cake.

7 Slice and serve on individual plates.