MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Blue Velvet Cake
 Categories: Cakes, Desserts, Dairy, Cheese, Chocolate
      Yield: 1 Cake

    1/2 c  Butter; softened
  1 1/2 c  Sugar
      2 lg Eggs; room temperature
      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 temperature
      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 @ 350°F/175°C.

  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 5 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.

  Recipe by Molly Allen, Hood River, Oregon

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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