19 December, 2010

Yule is almost here . . .

So, I've been a slacker with the blog.  Again.  Who knew buying a house would take away all my time?  I've been trying to put together so ideas before Yule on Tuesday.  I've been ripping apart the house for my favorite Winter desert: Red Velvet cake.  Guess what?  I own 20+ cookbooks and not one of them has a recipe for Red Velvet Cake in it!  The one I used to use was from a Southern Living December issue a couple of years ago (my mother keeps them all).  Now, it's missing in action.  I think the fae took it.  They always do this!

The picture is from another issue of Southern Living, but it isn't the same recipe.  This one is much too dense.  If only I could find it!


Aisha said...

they always seem to take things just when you need them most. lol watch your going to find it, after you go on foodnetwork.com and find a good replacement ans start to bake. Always happens
best of luck finding it

Pagan Heart said...

I don't know if this is the right one, but I believe it's from the 1996 issue. Fingers crossed!

Red velvet cake is a chocolate layer cake with red food coloring added to give the chocolate a reddish tone. It's traditionally topped with a thick cream cheese frosting.

Yield: 1 (3-layer) cake

1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 or 2 (1-ounce) bottles red food coloring
1 teaspoon vanilla extract
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 teaspoons cocoa
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon baking soda
Cream Cheese Frosting
Garnish: chopped pecans
Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Stir in food coloring and vanilla, blending well.

Combine flour, salt, and cocoa; set aside.

Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup. (Mixture will bubble.)

Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter into 3 greased and floured 8-inch round cakepans.

Bake at 350° for 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top of cake. Garnish with chopped pecans, if desired.

Sheet Cake: Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Spread cream cheese frosting on top of cake. Garnish, if desired. Yield: 1 (13- x 9-inch) cake.

Petit Fours: Pour half of batter into a greased and floured 15- x 10-inch jellyroll pan; chill remaining batter. Bake at 350° for 10 minutes or until center of cake springs back when lightly touched (do not overbake). Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Repeat procedure with remaining batter. Reserve 1/2 cup Cream Cheese Frosting. Place 1 cake layer on a large cutting board or baking sheet; spread with remaining 3 cups frosting. Top with remaining cake layer; cover and chill. Using round cutter or knife, cut into 1 1/2 inch circles or squares. Pipe or dollop reserved 1/2 cup frosting on tops of cakes. Garnish with pecan halves, if desired. Yield: about 3 dozen.

A Solitary Pagans Path From Northern New Hampshire said...

I just stumbled into you blog. I love the background, and what a creative unique name. This is the first time I have seen a button for 'Buying Homemade' Good luck with the house purchase.

Blessings Fiona

Renee of the Fae said...

You know, in the fae's defense, if you laugh along with their little game and ask for the magazine back, they'll do it. Just a suggestion. *~_^* Happy Yule!!!

Aunt Amelia's Attic said...

'Tis Yule Eve, and I wish you joy...

Gentle Yule hugs...

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