| NJBluebonnet | -- 05-09-2006 @ 6:42 PM |
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Greetings! I heard that the original Red Velvet Cake did not use red food coloring but red wine vinegar. Is there a recipe without the food coloring added? Thank you! NJBluebonnet
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| Hasna | -- 07-28-2006 @ 12:48 PM |
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Hey there, I found this recipe: Red Velvet cake 1-1/2 teaspoons salt 1/2 cup cocoa powder (not Dutch processed, but a dark one) 4-1/2 cups cake flour, sifted (or White Lily in the south) Juice from a 15-ounce can of BEETS (add water, if needed, to make 1/2 cup; save the beets for another use) 1-1/2 tablespoons vanilla extract 2 cups buttermilk 1 cup vegetable shortening 2-3/4 cup granulated sugar 4 large eggs 2 tablespoons red wine vinegar 2 teaspoons baking soda Preheat the oven to 350 degrees. Butter and flour two 9-by-2 inch cake pans. Sift the salt and cocoa with the flour. Mix the beet juice, vanilla and buttermilk. With an electric mixer on medium, beat the shortening and sugar till light and fluffy, about 5 minutes. Beat in the eggs one at a time, beating at least 1 minute after each addition. On low speed, alternately beat in portions of the flour mixture and buttermilk-vinegar mixture, beginning and ending with flour. Combine the vinegar and soda in a small bowl. It will foam up briefly. Fold into the cake batter. Divide the batter between the pans. Bake for 30 to 35 minutes, or until a tester inserted in center comes out clean and the top of the cake springs back when lightly pressed. Let the cakes cool in the pans on wire racks for 10 minutes. Remove to the racks to cool completely. Using a piece of unwaxed dental floss or a thin serrated knife, divide each layer horizontal, so you have four layers. Fill and ice. 8 to 10 servings.Text
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| NJBluebonnet | -- 07-28-2006 @ 9:13 PM |
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Hasna, Thanks a million! I can't wait to try this. Have you tried it? By the way, what do I do with the beets? We aren't beet eaters. Any tasty recipes?
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| diana | -- 08-07-2006 @ 2:39 PM |
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Hi NJBluebonnet, This is Diana from Diana's Desserts website. Welcome to the Discussion Forum. I was reading your Red Velvet Cake discussion and you asked what you can do with the beets that you don't use in the recipe that Hasna gave you. Well, here is a great recipe using those beets that you might enjoy! Chocolate Beet Brownies These brownies are rich, chewy and secretly nutritious! Ingredients: 1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce) 4 oz. unsweetened chocolate 4 eggs 1 cup brown sugar (packed) 1 cup applesauce 1 tsp. vanilla 1-1/2 cup unbleached all-purpose flour 1/2 tsp. salt 1/2 tsp. ground nutmeg 1 tsp. ground cinnamon 1 tsp. baking powder 1 (15 oz.) can beets packed in water, drained and mashed 1/2 cup finely chopped almonds 1/2 cup wheat germ (optional) Instructions: Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan. Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, nutmeg, cinnamon and baking powder and stir into creamed mixture. Fold in wheat germ (optional) and almonds. Spoon mixture into prepared pan and bake in preheated oven for 30 to 40 minutes. Cool before cutting into squares. Please let us know if you tried the cake or the brownies or both. Sincerely, Diana Diana's Desserts
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