I am posting a picture, but I am a little embarassed. This was definitely not my best cake! I don't know if I did something wrong with the frosting or if it is just supposed to be runny, but it never really set up. I ended up just pouring it over each layer and over the top of the cake and letting it run down the sides. It was more of an icing than a frosting. Also, I should have leveled off the cake layers and I didn't.
The cake was good, but I think a little too sweet (especially the frosting) for either of our tastes. We liked it but didn't love it. By the end of the week we still had over half a cake left and ended up having to throw it out. Sad!
Grandmother Paul's Red Velvet Cake
Ingredients:
2 eggs
2 cup sugar
2 tablespoon cocoa
2 ounce red food coloring
1/2 lb (2 sticks) butter
2 1/2 cup cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
Directions:
Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
Icing: 1 16-ounce box of confectioner's sugar 1 stick butter, softened 1 cup melted marshmallows 1 cup shredded coconut 1 cup chopped pecans 1 8-ounce package of cream cheese
Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
2 eggs
2 cup sugar
2 tablespoon cocoa
2 ounce red food coloring
1/2 lb (2 sticks) butter
2 1/2 cup cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
Directions:
Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
Icing: 1 16-ounce box of confectioner's sugar 1 stick butter, softened 1 cup melted marshmallows 1 cup shredded coconut 1 cup chopped pecans 1 8-ounce package of cream cheese
Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
Ah ha! I know what went wrong! I just looked up this recipe online so I wouldn't have to type it all from the cookbook. Well the online version includes 8 oz of cream cheese in the frosting. That is NOT in the book. (I've noticed the book in general is not written that well. A lot of the instructions are unclear and the formatting is odd. And apparently some ingredients have been left out too!) Well maybe I will have to try this cake again with the correct frosting recipe. Looking back, I remember thinking it was odd that a red velvet cake would not have cream cheese frosting. I should have trusted my instinct!
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