Subj : T.O.H. Daily Recipe - 678
To   : All
From : Dave Drum
Date : Tue Dec 31 2024 14:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue Velvet Cake
 Categories: Cakes, Desserts, Dairy, Cheese, Chocolate
      Yield: 9 servings
 
    1/2 c  Butter, softened
  1 1/2 c  Sugar
      2 lg Eggs; room temp
      1 ts Vanilla extract
      2 ts Royal blue food coloring
      2 dr Violet food coloring
  2 1/4 c  A-P flour
      1 ts Baking soda
    1/2 ts Baking powder
  1 1/2 tb Cocoa powder
    1/2 ts Salt
  1 1/3 c  Buttermilk; room temp
      1 tb White vinegar

MMMMM--------------------------FROSTING-------------------------------
     16 oz Cream cheese; softened
    1/2 c  Butter; softened
      6 c  Powdered sugar
      2 tb Milk
      1 ts Vanilla extract
 
  Set the oven @ 350ºF/175ºC.
  
  In another small bowl, combine the buttermilk and
  vinegar and set aside. Grease two 8" round cake pans.
  In the bowl of a stand mixer fitted with the paddle
  attachment, or a mixing bowl with a hand mixer, cream
  the softened butter and sugar until light and fluffy,
  about five minutes. Mix in the eggs and mix in the
  vanilla extract.
  
  Mix in the blue food coloring, along with the violet
  food coloring. Mix thoroughly to incorporate the color,
  and adjust as needed.
  
  In a small bowl, whisk the dry ingredients to combine.
  Gradually mix the dry ingredients into the butter
  mixture, alternating with the buttermilk. Mix until just
  combined. Add additional food coloring if necessary.
  
  Divide the batter evenly between the two prepared cake
  pans. Bake the cakes for 24 to 26 minutes until they’re
  set and a toothpick inserted into the center comes out
  clean. Once baked, remove the cakes from the oven and
  set them aside to fully cool.
  
  In a mixing bowl, cream together the cream cheese and
  butter. Mix in two cups of powdered sugar, milk and
  vanilla extract. Gradually mix in the remaining powdered
  sugar until the mixture comes together. Turn the speed
  up on the mixer to whip the frosting until smooth.
  
  Place one cake layer on a cake stand. Top the layer with
  a generous amount of frosting, and place the second cake
  layer on top. Frost the exterior of the cake using a
  piping bag or offset spatula.
  
  Molly Allen, Hood River, Oregon
  
  Makes:
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Appetite is governed by our thoughts, but hunger is governed by the body.
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