Red Velvet Cake I
Incredible. Cake was moist, not to fluffy, not too dense. For the cake, I substituted 1 cup canola oil for shortening; 2 cups sugar instead of 1.5; doubled the cocoa powder. For the frosting I used half and half instead of milk and confectioner's sugar instead of regular sugar. My first try with the frosting turn into a mottled mess, with unappetizing curdles, this turned out to be because I hadn't cooled the cream and flour mix enough. The second time i tried it, I put the cream and flour mix in the freezer until it was very cold, but not frozen. The I mixed it very well and strained it. I added it to the butter and sugar mix bit by bit, until I had the consistency that I wanted (didn't use all of it), and it was delicious. The recipe doesn't state, but make sure that the butter is room temperature before you cream it with the sugar. Cutting it into small 1in cubes will help this a lot. And if you have to pop it in the microwave, do 5 secs at a time.
Also of not, I used half of the recipe for cupcakes and the other to make a cake, cupcakes where just ok, I think 25mins was a little too much time for them, the cake though, cooked at 325 was phenomenal. Everyone raved about it.
I have also made this recipe with Cream Cheese Frosting II and it was another success - doubled the sugar to cater to my sweet tooth. Cheers!!
1 user found this review helpful
Dec. 23, 2012