Tuesday, February 10, 2015

The World According to Bella and Southern Buttermilk Red Velvet Cake

I'm On Top of the World
Actually this is one field trip I didn't beg to go on. But here I am with Mr. C and I feel like we're on top of the world! Well it's really only 6,000 feet above Tucson on Mt. Lemmon (Catalina Mountains) but seemed pretty high up to me. But I am getting ahead of myself. Here is how it all started. 
Mr.C planned this driving trip to Mt. Lemmon. He thought an all day trip was rather long for me to stay by myself. So I was 'in' for this one. The drive up to Skyview, the ski area was 9,000 feet. 
It was hard to nap with all the windy turns. Looking out the window I could see we were going higher
  and higher until we found
snow and food at The Cookie Cabin.
Outdoor dining was the just the best
and check out the size of their cookies.
It covered a whole plate. But Mrs. S and I wish we hadn't had lunch. The drive down was terrifying. Mr. C's race car skills went into high gear as he whipped the car down taking sharp turns. He might have been having fun but my paws were gripping the seat so I wouldn't slide off, and Mrs. S held on tightly to the door handle. My stomach was churning. I hardly noticed any of these sights on the way down  
 because he was going too fast for me to look out the window and not fall over. The 27 miles down went much faster that the 27 going up. But I survived and was happy to get back safely and out of the  car. 
Southern Buttermilk Red Velvet Cake
recipe adapted from foodnetwork.com
Cook's notes: Traditionally the Red Velvet Cake is baked in two layers. 
A 13 x 9 pan can also be used. I sprinkled crushed pecans over the cream cheese frosting. I must say this was one of the best Red Velvet cakes I have ever tasted. It was a moist and fluffy cake. Using 2 TB. of food coloring does give it a rich red color. No need to use a whole bottle of red which some recipes suggest. Store cake in refrigerator.
  • 2 -1/2 cups all-purpose flour 
  • 1- 1/4 cups sugar 
  • 1 tsp. baking soda 
  • 3/4 tsp.fine salt 
  • 4 heaping tsp. cocoa powder 
  • 1-1/4 cups vegetable oil 
  • 1 cup buttermilk (fluid) at room temperature 
  • 2 large eggs, at room temperature 
  • 2 TB.red food coloring (1 ounce) 
  • 1 tsp. apple cider vinegar 
  • 1 tsp. vanilla extract 
  • Cream Cheese Frosting-recipe below 
  • Crushed pecans or walnuts for garnish  
  • Preheat the oven to 350 degrees. Lightly oil and flour 2 round cake pans  or a 13 x 9 pan. 
  • In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 
  • In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. 
  • Using a mixer blend the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. 
  • If using cake pans:Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake until the cake pulls away from the side and the center of the the cakes come out clean using a toothpick about 16-18 minutes. 
  • If using a 13 x 9 pan bake 22 minutes.
  • Cool cake in pans  for 6 minutes and then invert each one onto a plate lined with wax paper and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely before frosting. 
  • For a 13 x 9 pan leave cake in pan.

Cream Cheese Frosting

  • 3 cups powdered sugar
  • 1-3 oz. package softened cream cheese
  • 3 TB. softened butter
  • 1 tsp. vanilla
  • 1/4 cup milk  
  • Beat all ingredients until smooth -add in more milk if needed for correct consistency.

1 comment:

  1. That sounds like one terrifying ride, but well worth it for the view and the cookie.

    That cake sounds decadent. I may need to make that for Valentine's Day Family Game Night at church.