Saturday, 27 April 2013

Peppermint Red Velvet Cake Recipe

Peppermint Red Velvet Cake Recipe
 Many years ago, I saw a formula for a pepper mint red velvety sweet that called for sweet blends. I choose home made desserts, so I designed this one from the begining. It is a wonderful, stylish sweet. In the summer, I take out the pepper mint and use fresh fruits, including them between the levels and on top of the icing. —Aimee Fortney, Fairview, Tennessee



Ingredients

    3/4 cup butter, softened
    1-1/2 glasses sugar
    2 eggs
    1/2 cup bitter cream
    1 container (1 ounce) foods shading, optional
    1 tsp. white vinegar
    2-1/2 glasses dessert flour
    4 tsp cooking cocoa
    1 tsp. cooking powder
    1 tsp. cooking soda
    1/2 tsp. salt
    1 cup buttermilk
    FROSTING:
    2 offers (8 oz. each) Philadelphia® Lotion Dairy products, softenes
    1/2 cup butter, softened
    1-1/2 tsp pepper mint extract
    2 glasses confectioners' sugar
    1 cup mashed pepper mint candies
    31 pepper mint candies

Directions

    In a large dish, cream butter and glucose until light and comfortable. Add egg, one at a time, defeating well after each inclusion. Defeat in bitter cream, meals shading and white vinegar. Merge the flour, cooking chocolate, cooking powdered, everyday and salt; add to the creamed combination alternatively with the buttermilk, defeating well after each inclusion.
    Transfer to two oiled and floured 9-in. circular cooking dishes. Prepare at 350° for 25-30 moments or until a toothpick placed near the center comes out clean.
    Awesome for 10 moments before eliminating from dishes to cable shelves to relax completely.
    For icing, beat cream cheese and butter until mixed. Defeat in draw out. Progressively add confectioners' sugar; beat until sleek. Propagate icing between levels and over top and factors of dessert. Press mashed sweets on top and factors of dessert. Organize whole sweets around bottom of dessert. Yield: 12 meals.

    To Make Ahead: Cake levels can be freezing for up to 1 month. Unwrap cake; unfreeze on a cable holder. Continue as instructed.

Nutritional Information 1 piece is equal to 702 calorie consumption, 35 g fat (22 g soaked fat), 134 mg cholestrerol levels, 528 mg salt, 90 g carbs, 1 g roughage, 8 g proteines

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