Southern Red Velvet Cake Healthy Gourmet Recipe

A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting makes it complete healthy gourmet recipes. There are many theories as to its origin. Some say it comes from the South, others say it originated in the North. All we really know is that it has been a favorite for decades, not only in the States but also in Canada (it used to be sold in Eaton's Department Stores). It is really a Devil's Food Cake that has red food coloring added to it. John Mariani tells us in his book "The Dictionary of American Food and Drink" that the name 'Devil's Food Cake' is so called "because it is supposedly so rich and delicious that it must, to a moralist, be somewhat sinful."

More often, Red Velvet cake is served at holidays, for birthdays for Red Velvet cake fans and at special pot luck dinners. Not only does it taste fabulous, it also looks really pretty.

80% would make again

12-16 Servings

Prep: 30 min. + cooling Bake: 15 min. + cooling

Ingredients

1 cup butter, softened

1-1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon butter flavoring

1 bottle (1 ounce) red food coloring, optional

2-1/2 cups cake flour

2 tablespoons baking cocoa

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vinegar

FLUFFY FROSTING:

1-1/2 cups milk

1/2 cup all-purpose flour

1-1/2 cups butter, softened

1-1/2 cups sugar

1-1/2 teaspoons vanilla extract

1-1/2 teaspoons butter flavoring

Gummy fish and worms, optional

Directions

• In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, butter flavoring and food coloring if desired. Combine flour, cocoa and baking soda. Combine buttermilk and vinegar. Add flour mixture alternately with buttermilk mixture to creamed mixture. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
• For frosting, whisk together milk and flour in a saucepan. Cook, over medium heat stirring constantly, for 5 minutes or until thick. Cover and cool. In a bowl, cream butter. Gradually add sugar; mix well. Gradually add cooled milk mixture and beat 4 minutes or until light and fluffy. Add vanilla and butter flavoring; beat well. Frost cooled cake. Decorate with gummy fish and worms if desired. Yield: 12-16 servings.

Nutrition Facts:

• 1 serving (1 piece) equals 524 calories, 30 g fat (18 g saturated fat), 107 mg cholesterol, 404 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.

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