Monday, August 1, 2016

Decadent Red Velvet Dessert

This is a holiday favorite. Try it today; you will love the taste!



2 1/2 cups baking flour
1 1/2 cups sugar
1 tablespoon vanilla extract
4 large eggs
1 cup butter, softened
1 teaspoon baking soda
1/2 cup unsweetened cocoa
1/2 cup brown sugar
2 tablespoons red food coloring (liquid)
1/2 teaspoon table salt
1 (8 oz) sour cream
1 cup vegetable oil

Strawberry Glaze:
3/4 cup strawberry jelly
1/4 cup almond liqueur

Strawberry Frosting:
5 cups powdered sugar
3/4 cup softened butter
1 3/4 cups cubed fresh strawberries


·         Preheat oven to 350 degrees F. Grease 3 x 9 inch baking pans and set aside.
·         Using an electric mixer, add all the ingredients together and beat until fluffy. Add the vanilla, red food coloring, and beat at low speed until well mixed up.
·         Divide the batter equally among the 3 baking pans, and bake at 350 degrees F for 25 minutes or until a tooth pick comes out clean.
·         Leave the red velvet cakes to cool for 10 minutes in the pans, and then remove from the pans and place on a wire rack to cool completely for a further 30 minutes.

·         Prepare Strawberry Glaze: Pour the strawberry jelly into a food processor and beat until smooth. Microwave the jelly at high speed for 45 seconds or until it melts. Add the almond liqueur and blend. Rub ¼ cup warm glaze on top of each of the cooled cake. Put a side the remaining ¼ cup glaze.

·         Prepare Frosting: Whip 3/4 cup softened butter at medium speed for 20 seconds. Add the powdered sugar and 1/2 cup cubed fresh strawberries, and beat until creamy at low speed. Add 1/4 cup cubed strawberries and continue beating until frosting reaches preferred uniformity. Set aside the remaining 1 cup cubed fresh strawberries.
·         Lay 1 cake layer, glazed side up on a plate. Smear 1/3 frosting over the cake layer and drizzle with 1/2 cup set aside cubed strawberries. Recap this method with second cake layer. Place the remaining cake layer and spread the remaining frosting. Sprinkle remaining 1/4 cup strawberry glaze over cake.

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