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Red Velvet Cake With Cream Cheese & Pecan Frosting

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Red Velvet Cake With Cream Cheese & Pecan Frosting

 

 

Red Velvet……need I say more?

 

Raise your hand if you love Red Velvet….cake….cupcakes…cake pops….
brownies (yes, you can make Red Velvet brownies).

 

You are not alone….I love RED VELVET….anything and so does my oldest child.
 

Unfortunately, slice of Red Velvet cake has quite a few calories and carbohydrates and since my oldest child/lover of Red Velvet cake is a type 1 diabetic he can’t indulge in this sinful tastiness OFTEN.
 

Being the loving mommy I am I do make Red Velvet Cake couple times of the year and I even have my own LIGHTER version of Red Velvet Cake…. just a few twists and substitutions cuts down the sugar and calories quite a bit….still making it the TOTAL INDULGENCE….

 

 

This recipe serves 12-14 people.

 


 

Ingredients:
  • 3 3/4cup Cake Flour
  • 2 tsp Baking Soda
  • 1 Tbsp Cocoa Powder
  • 1/4 tsp Salt
  • 2 1/4 cup Sugar
  • 3 Eggs
  • 2 1/4 cup Unsweetened Apple Sauce
  • 2 tsp Vinegar
  • 1 Bottle Red Food Coloring
  • 2 tsp Vanilla Extract
  • 1 1/2 cup Buttermilk
STEP 1: Preheat oven to 350 degrees F. Grease and flour 2 – 10″ round layer cake pans.
STEP 2: In a bowl sift together cake flour, baking soda and cocoa powder and salt.
STEP 3: In a large bowl beat sugar and eggs until fluffy.
STEP 4: In another bowl mix together apple sauce, vinegar, food coloring, and vanilla. Add to the eggs and sugar mixture and beat until combined.
STEP 5: Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and the flour mixture.

STEP 6: Pour the cake batter into greased pans. Tap the pans on the counter to level out the cake batter and to release air bubbles.
STEP 7: Bake the cakes for 55 minutes or until a cake tester  comes out clean.
STEP 8: Let the cakes cool on a rack for about 10 minutes before taking them out of the pan. Cool the cakes completely before cutting them in half.

 

While the cakes are cooling make the cream cheese frosting.

 

Ingredients for Cream Cheese Frosting:
  • 1 cup Butter (unsalted & softened)
  • 16oz Cream Cheese Light (2 packages)
  • 3 cups Icing Sugar
  • 2 tsp Vanilla
  • 1 cup Pecans (finely chopped)
STEP 1: Place the chopped pecans onto cookie sheet and lightly roast them in the oven on 350F for about 5 minutes.Let them cool down.
STEP 2: In a large bowl beat together butter, cream cheese and icing sugar. Add vanilla and toasted pecans.

STEP 3: Spread the cream cheese frosting between the layers of Red Velvet cake. Spread around the sides and the top of the cake as well. Decorate the top with little rosettes from the frosting and pecan halves.

 

 

 

 

Red Velvet Cake With Cream Cheese & Pecan Frosting

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Nutritional Values per piece based on 14 servings:
Calories 670, Total Fat 36g, Sodium 482mg, Total Carbohydrates 71g, Fiber 2g, Sugars 38g, Protein 16g

 

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This recipe is linked to:

SWEETS FOR A SATURDAY, SWEETS THIS WEEK, BAKE WITH BIZZY, FAT CAMP FRIDAY, SWEET TOOTH FRIDAY,

 

 

 

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© Copyright 2011FoodieBibi, All rights Reserved. Written For: Bibi's Culinary Journey



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