RED VELVET CAKE
Experimented with a red velvet cake with cheese cake in the middle.
115 gram butter
37 ml caster sugar
2 extra large eggs
1 bottle red food coloring
2 tablespoons cocoa powder
1 cup milk
1 teaspoon vanilla essence
2 ½ cups flour
2 ml salt
7 ml bicarbonate of soda
12 ml brown vinegar
Cream together butter and sugar until light and fluffy. Add eggs and beat well.
Mix food coloring, cocoa powder, milk and vanilla essence together. Add to egg mixture.
Sift together flour, salt and stir into egg mixture.
Blend bicarb and vinegar and fold into batter.
Bake in preheated oven at 180ºC for 30 minutes or until a skewer comes out clean.
I baked it as one cake and then when cool I cut it in half – you can bake it in 2 pans.
I made my easy cheesecake recipe (link below) however you leave out the biscuits and I used vanilla instant pudding.
I layered half my red velvet cake at the bottom – then put the cheesecake on top and placed the other half of the red velvet on top. I kept the ring of the pan over the cake while assembling – put in fridge to set.
I used a cream cheese icing for the top.
Recipe and photo: Zelda Ellis