Red Velvet Cake
Submitted by: JustRightMenus
This is my husband's favorite kind of cake. I made it for him for his birthday the year we met - I'd only known him about a month at that point. He's had it every year since, too.
From the kitchen of:
Recipe found in a magazine while I was at "Just Tires" having my tires replaced, Spring 2005.
3 c. flour
2 TB cocoa
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 2/3 c. sugar
1/2 c. softened butter
4 large egg whites (save the yolks to add to omelettes in the morning)
2 c. fat-free buttermilk
1 (1 ounce) bottle red food coloring
1 tsp. vanilla
7 oz. 1/3 less fat cream cheese (Neufchatel)
1 tsp. vanilla
2 3/4 c. confectionary sugar
1/2 c. raspberry jam
Preheat oven to 350°.
Grease and flour two 9" round cake pans.
Mix Group A together; set it aside.
In another dish - a large one - beat sugar and butter 4 minutes at medium speed. Then, add the eggs. Beat 5 minutes, or until fluffy.
In yet another dish, whisk together Group C.
To ghe sugar/butter/egg mixture, add in the other mixtures alternately (A and C), beginning and ending with dry. Mix until all is moist.
Pour into 2 9" round cake pans.
Tap each pan on the counter one time, to remove air bubbles.
Bake 28 minutes, or until a toothpick inserted in the center comes out clean.
Cool 10 minutes in the pan, then remove. Cool completely before frosting.
To make the frosting:
Mix the cream cheese and vanilla on high, or until they're fluffy.
Add the sugar in, beating on low, just until blended.
The jam goes between frosted layers.