Being Summer, we have so many BBQ's. Without fail, someone always brings cupcakes for dessert. My favorite are the red velvet with cream cheese frosting. I thought it would be fitting to feature a submission on the best red velvet cake. Here is a submission from Kathy Kelly who lives in Daytona Beach, Florida.
My mom, Mary Carter, and I were recipe scavengers. Once, we saw a new one, in a book or magazine, we rushed out to get the ingredients and make it. Some weren't so good but the red velvet cake was a gold ribbon winner. Cake layers soaked with hot, sweetened milk made this dessert a "die for" experience. At the newspaper where I work, my mom ran the cafeteria and quickly added the cake to her lineup of homemade desserts. The results were out of sight. It quickly became a best seller, one of her most requested ones. After retiring, she continued to make the cakes for the fans of this deep red confection. At her memorial service, I spoke of my love and respect for her, how much she had taught me, especially cooking. I made some red velvet cakes for the reception after the service. We had recipe cards printed up with her photo to hand out to friends and family. I have one framed in my kitchen to always remind me of where my inspiration for cooking and baking, especially desserts, came from. It's been four years now and I miss my mom every day. But when I put that big mixer on the counter and assemble the ingredients for a cake, I know she's always there with me.
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cocoa
3/4 cup vegetable oil
1 1/2 cups sugar
1 (0.25 oz.) bottle red food coloring
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
3/4 cup whole milk
1/2 cup sugar
8 ounces cream cheese
5 Tablespoons butter
2 1/2 cups confectioner's sugar
2 teaspoon vanilla
Putting the Memory Together:
Preheat oven to 350 degrees. Sift together flour, baking powder, salt and cocoa into a bowl. In a separate bowl, cream oil and 1 1/2 cups of sugar.
Add eggs one at a time, beating well after each addition. Add food coloring, mixing well at slow speed until blended.
Glaze: Combine milk and sugar in a sauce pan. Bring to a boil, stirring constantly. Spoon mixture evenly on each layer. After glazing, put one cake on top of the the other to make a 2 tiered cake.
Enjoy! It is delicious, moist and a real crowd pleaser!!