I am re-posting one of my posts from my other blog cause your the apple to my pie. I wrote this before I started this one, but I really want y'all to also enjoy it here (just in case you are too lazy to open my other blog). So here it goes:
okay, so the other day i, somehow, decided to bake my very own red velvet cake for my home gathering on fridays. i thought it wont be that hard…but….it took me basically 5 hours to prep, bake and clean. i think it was prolly i was trying to take pictures here and there etc, so it took me that long. one suggestion: ask someone to bake with you, not only that it’ll be more fun but it’ll also take a lot faster.
i found some recipes from allrecipes.com and i just randomly chose the one looks easiest to bake. also i use some other recipes to make the icings and fillings. since i really like chocolate, so i made some chocolate pudding for the filling and topping. and i use vanilla+almond icings for the sides. (just go on and read you’ll understand what i’m trying to say).
so i started with making the chocolate pudding first.
- 1 (3.5 ounce) packages instant vanilla pudding mix
- 1 cups heavy cream
- 1/2 cup milk
- unsweetened hershey chocolate powder (to the liking)
|mix everything in a small bowl, cover with plastic foil and put it in the fridge.|
and now the real thing…the cake.
Ingredients for the cake
- 1 cup butter
- 1/2 cup shortening
- 3 cups white sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 cup milk
- 2 ounces red food coloring
- 1 teaspoon vanilla extract
so here it goes:
|Preheat oven to 325 degrees F (165 degrees C).|
|Grease and flour a 10 inch pan like so…|
Sift together the flour, cocoa and baking powder; set aside.
|In a large bowl, cream together the butter, shortening and sugar until light and fluffy.|
|Add the eggs one at a time, beating well with each addition. (i think that’s what they call it “fluffy”)|
|beat until it looks something like this.|
|Add the flour mixture alternately with the milk.|
|then stir in the vanilla extract and red food coloring.|
|Pour batter into a 10 inch pan.|
Bake for 60 to 90 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
while waiting for the cake, we can make the icing:
Combine powdered sugar, vanilla and milk in a mixing bowl. Stir in additional milk 1 tsp. at a time. I used 2 cups of sugar.
|mix very well, cover with plastic foil and put inside the fridge.|
|after the cake seems ready, pull out and cool down a little bit…|
|cut the cake in half horizontally…|
|take out the chocolate pudding from the fridge and spread it on the bottom half of the cake. also if you like almonds, put some crushed almonds on it.|
|put the top back on it.|
after everything is cooled down, then we’ll put the left over pudding and icing on it. also, you can put anything you want on it. i like almonds and chocolates, so i put those on.
|My final product!|