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  Red Velvet Cake

 Cake:
    2 cups sugar
    1/2 pound (2 sticks) butter, at room temperature
    2 eggs
    2 tablespoons cocoa powder
    2 ounces red food coloring
    2 1/2 cups cake flour
    1 teaspoon salt
    1 cup buttermilk
    1 teaspoon vanilla extract
    1/2 teaspoon baking soda
    1 tablespoon vinegar

 Icing:
    1 (8-ounce) package cream cheese
    1 stick butter, softened
    1 cup melted marshmallows
    1 (1-pound) box confectioners' sugar
    1 cup shredded coconut
    1 cup chopped pecans

  Preheat oven to 350F. In a mixing bowl, cream the sugar and butter,
 beat until light and fluffy. Add the eggs one at a time and mix well
 after each addition. Mix cocoa and food coloring together and then
 add to sugar mixture; mix well. Sift together flour and salt. Add
 flour mixture to the creamed mixture alternately with buttermilk.
 Blend in vanilla. In a small bowl, combine baking soda and vinegar
 and add to mixture. Pour batter into 3 (8-inch) round greased and
 floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted
 into the center comes out clean. Remove from heat and cool completely
 before frosting.

  For The Icing: Blend cream cheese and butter together in a mixing
 bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts.
 Spread between layers and on top and sides of cooled cake.