THESE ARE PURE HEAVEN! CAUTION! YOU WILL BE ADDICTED TO THEM
IF YOU WANT TO CUT DOWN HALF THE WORK THEN YOU CAN BUY THE PRE MADE MIX AND ADD FOOD COLORING TO IT YOU CAN BUT MAKING IT FRESH IS THE BEST. YOU CAN ALSO PURCHASE THE FROSTING ALREADY BUT WE DON'T CHEAT HERE
Red Velvet Cake:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) red food color
2 teaspoons pure vanilla extract
IF YOU WANT TO CUT DOWN HALF THE WORK THEN YOU CAN BUY THE PRE MADE MIX AND ADD FOOD COLORING TO IT YOU CAN BUT MAKING IT FRESH IS THE BEST. YOU CAN ALSO PURCHASE THE FROSTING ALREADY BUT WE DON'T CHEAT HERE
Red Velvet Cake:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) red food color
2 teaspoons pure vanilla extract
Cream Cheese Frosting:
1 box (16 oz) confectioners sugar
1 package (8oz) cream cheese, softened
2 tsp pure vanilla extract
To make just combine sugar and cream cheese and mix together. Add in vanilla extract and combine and you're all done.
Directions:
1. Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.
2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
After cake is cooked and cooled completely, crumble into large bowl.
4. Mix thoroughly with cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
5.. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
6. Chill for several hours. (You can speed this up by putting in the freezer.)
7. Melt chocolate in microwave per directions on package.
8. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
4. Mix thoroughly with cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
5.. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
6. Chill for several hours. (You can speed this up by putting in the freezer.)
7. Melt chocolate in microwave per directions on package.
8. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
ROLLING THE CAKE BALLS INTO THE CHOCOLATE IS A MESSY JOB BUT THE RESULT IS WORTH IT. I RESERVE SOME CHOCOLATE AND WHITE CHOCOLATE AND DRIZZLE IT ON THE CAKE BALLS AFTER THEY ARE DRY.
HERE IS HOW MINE CAME OUT: SHOWN ON THE BOTTOM SHELF
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