You Haven't Lived Until You've Had A Bite or Seven of Red Velvet Cake

Photo: Red Velvet Cake

Tonight Dave, Phil, and I christened our friends (Helen and Bill) table leaf for their first dinner party ever. Bill is graduating from law school in May and we thought it was good practice for when he's a big fancy environmental lawyer.

I've been craving red velvet cake for months now, which is a Southern tradition that I have only eaten three times in my life before tonight. I thought hanging with Bill and Helen was a perfectly good reason to satisfy this fantastic craving (that and they're awesome). I searched the Supernet high and low for a recipe I could modify and this is what I came up with. It's easy to make and quite rich and delicious. (Obviously I substituted the cake flour with oat flour and xanthan gum)

Red Velvet Cake

• 1/2 c butter
• 2 whole eggs
• 2 TBSP (heaping) cocoa
• 2 1/4 c of cake flour
• 1/2 tsp salt
• 1 TBSP white vinegar
• 1 1/2 c sugar
• 2 ounces (1/4 c) red food coloring
• 1 c buttermilk
• 1 tsp vanilla
• 1 tsp baking soda

Cream butter and sugar, then add eggs. Make a paste of food coloring and cocoa and add to the creamed mixture. Add alternate buttermilk with flour and salt, then add the vanilla. Add soda to the vinegar. HOLD OVER THE BOWL, AS IT FOAMS! Then add the soda and vinegar to the mixture, blending instead of beating. Bake 25 to 30 mins. at 350 degrees in two 8-inch greased and floured round cake pans. Cool on racks. Using very sharp knife, or dental floss split each layer into 2 layers.

Icing

• 1 stick butter (room temperature)
• 8 oz cream cheese
• 1 lb box of powdered sugar
• dash of salt
• 1/2 tsp vanilla

Mix icing ingredients together until light and fluffy. Frost and fill cake.