Monday, March 25, 2013

Red Velvet Cake with White Chocolate-Amaretto Frosting

My friend J mentioned he wanted a Red Velvet Cake for his birthday. I picked this one out because it looked pretty (minus the peppermint). I found the frosting on another page and picked that because it had alcohol in it.

I have never made a red velvet cake before, because frankly, I don't care all that much for them. They are always on the dry side or what I refer to as "store-bought" cake. This one, I thought, the same. D agreed. I asked my friend A about it, because I know she does make a good RV cake according to her husband, and she thought my other cakes were better too. But it looked pretty. And it didn't stop me from eating the cake. Especially because as I said, I didn't use Peppermint. I used White Chocolate Amaretto Buttercream Frosting, and no matter how overly sweet it is, it is buttercream with amaretto in it.

Red Velvet Peppermint Cake (original title...I didn't use peppermint)

If you want Peppermint, you'll have to check out Southern Living.

Yield: 1 (3-layer) cake

1 (18.25-ounce) package white cake mix (good luck finding a 18.25 oz box)
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) package yellow cake mix (used Jiffy yellow cake mix which really is 9-oz))*
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons liquid red food coloring (used 1 because that's all those small bottles that come in a 4 pack are)
1 teaspoon cider vinegar
White Chocolate-Amaretto Frosting (see below)

Beat first 4 ingredients according to cake mix package directions.

Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.

Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

Spread Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.

*1 3/4 cups yellow cake mix may be substituted

NOTE: For testing purposes only, we used Duncan Hines Moist Deluxe White Cake Mix, Jiffy Golden Yellow Cake Mix, and McCormick Red Food Color.

If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.

Southern Living DECEMBER 1998

White Chocolate-Amaretto Frosting

Top your favorite cupcakes with this indulgent White Chocolate-Amaretto Frosting.

Yield: Makes 4 cups
Hands-on:20 Minutes
Total:50 Minutes

2 (4-oz.) white chocolate baking bars
1/3 cup heavy cream
1 cup butter, softened
6 cups powdered sugar, divided
1/4 cup almond liqueur

Break white chocolate baking bars into pieces. Melt white chocolate and cream in a microwave-safe bowl at MEDIUM (50% power) 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat.) Let cool to room temperature (about 30 minutes). Beat butter and 1 cup powdered sugar at low speed with an electric mixer until blended. Add 5 cups powdered sugar alternately with almond liqueur, beating at low speed until blended after each addition. Add white chocolate mixture; beat at medium speed until spreading consistency.

Southern Living DECEMBER 2011

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