| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Red Velvet Cake with White Chocolate Frosting

1 cup butter, softened

3 cups granulated sugar

3 large eggs

1 fluid-ounce red food coloring

3 tablespoons baking cocoa powder

3 cups all-purpose flour

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon white vinegar

 

White Chocolate Frosting (recipe follows)

1. Preheat oven to 350*F (175*C). Grease and flour three 8-inch pans.
2. In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture. Add flour alternately with buttermilk. Add vanilla and salt.
3. Mix baking soda with vinegar and gently stir into mixture. Be careful not to over mix.
4. Divide batter into the prepared pans. Bake for 25 minutes. Cool on rack 10 minutes before removing from pans. Cool completely before icing.

Makes 12 servings.

White Chocolate Frosting

 

1 (12-ounce) package white chocolate chips

2 (8-ounce) packages cream cheese, softened

1 cup butter, softened

1. Melt the white chocolate in double boiler over simmering water and allow to cool to lukewarm.
2. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.