All-Time Best Recipes 21.5 - (Page 85)

cakes, pies & cheesecakes Red Velvet Cake Prep Time: 20 Minutes Start to Finish: 2 Hours 5 Minutes Servings: 16 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (8-inch) round cake pans with shortening; lightly flour. 2 In large bowl, beat all cake ingredients with electric cake 2½ 1½ 1 3 1 1½ 1 1 1 2 2 cups Gold Medal® all-purpose flour cups sugar tablespoon unsweetened baking cocoa teaspoons baking powder teaspoon salt cups vegetable oil cup buttermilk tablespoon white vinegar teaspoon vanilla bottles (1 oz each) red food color eggs mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans. 3 Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. 4 Brush off all loose crumbs from cake layers. Place 1 cake layer, bottom side up, on serving plate; spread with 1 cup frosting. Top with second cake layer, bottom side down. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting evenly on top and side of cake. Store in refrigerator. PER SERVING: Calories 531; Total Fat 31g (Saturated Fat 6g); Sodium 510mg; Total Carbohydrate 330g (Dietary Fiber 1g); Protein 3g frosting 2 containers (12 oz each) Betty Crocker® Whipped cream cheese frosting All-Time Best Recipes Betty Crocker 85

Table of Contents for the Digital Edition of All-Time Best Recipes 21.5

All-Time Best Recipes 21.5
Contents
The History of Food: 100 Years of Great Eating
Blast from the Past Party
Retro & New Twist Appetizers
Appetizers & Snacks
Salads & Sandwiches
Weeknight Main Dishes
Cakes, Pies & Cheesecakes
Cookies, Bars & Brownies

All-Time Best Recipes 21.5