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2 T. unsweetened cocoa powder
2 T. red food coloring
1 cup butter milk { or 1 cup milk, & 1 T. lemon juice or vinegar. Let
stand 5 minutes }
1 tsp. salt
1 tsp. vanilla
½ cup butter
1 ½ cup sugar
2 eggs
2 ½ cups all ~ purpose flour
1 ½ tsp. baking soda
1 tsp. white vinegar
Grease or spray
with cooking spray, two 9 inch
round cake pan or the spring form cake pans. Pre heat oven to 350º. Make
a paste of the cocoa and red food coloring, you can add a few drops of
water if needed to make the paste. Set aside. Combine
the buttermilk, salt and vanilla. Set aside. In a large bowl, beat
together the butter and sugar until light and fluffy. Beat in the eggs one
at a time, then beat in the cocoa mixture. Beat in the buttermilk mixture
alternating with the
flour, beat just until mixed. Stir together baking soda and vinegar,
then gently stir into the cake batter. Pour batter into
prepared pans. Bake in the preheated oven for 30 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Allow the
cakes to cool, remove from pans, cool cakes completely before frosting.
Cream Cheese Frosting
1 package { 8 ounces } cream cheese, softened
1 T milk
1 tsp. vanilla
4 cups powdered sugar
¼ cup chopped almonds
red candy sprinkles
Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and
spreading consistency. Spread ¼ of the
frosting on the top of the first cake layer, place the second layer on top.
Spread the remaining frosting over the top and the sides. Sprinkle almonds
on top and the sides of the cake. Cut a heart shape out of the center of a
piece of paper, place the heart cut out in the center of the top of the
cake and sprinkle with red candies. Serves 10
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Easy Recipes
Copyright©
Glenda's Attic
All Rights Reserved
05/27/2008
2 T. unsweetened cocoa powder
2 T. red food coloring
1 cup butter milk { or 1 cup milk, & 1 T. lemon juice or vinegar. Let
stand 5 minutes }
1 tsp. salt
1 tsp. vanilla
½ cup butter
1 ½ cup sugar
2 eggs
2 ½ cups all ~ purpose flour
1 ½ tsp. baking soda
1 tsp. white vinegar
Grease or spray
with cooking spray, two 9 inch
round cake pan or the spring form cake pans. Pre heat oven to 350º. Make
a paste of the cocoa and red food coloring, you can add a few drops of
water if needed to make the paste. Set aside. Combine
the buttermilk, salt and vanilla. Set aside. In a large bowl, beat
together the butter and sugar until light and fluffy. Beat in the eggs one
at a time, then beat in the cocoa mixture. Beat in the buttermilk mixture
alternating with the
flour, beat just until mixed. Stir together baking soda and vinegar,
then gently stir into the cake batter. Pour batter into
prepared pans. Bake in the preheated oven for 30 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Allow the
cakes to cool, remove from pans, cool cakes completely before frosting.
Cream Cheese Frosting
1 package { 8 ounces } cream cheese, softened
1 T milk
1 tsp. vanilla
4 cups powdered sugar
¼ cup chopped almonds
red candy sprinkles
Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and
spreading consistency. Spread ¼ of the
frosting on the top of the first cake layer, place the second layer on top.
Spread the remaining frosting over the top and the sides. Sprinkle almonds
on top and the sides of the cake. Cut a heart shape out of the center of a
piece of paper, place the heart cut out in the center of the top of the
cake and sprinkle with red candies. Serves 10
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Frequently Asked Questions FAQ |
For Great Apple Recipes - Click
Here |
Glenda's Attic Main Page |
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Subscribe to weekly Mailing List |
Comments and Suggestions |
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Copyright ©
All Rights Reserved.
Easy Recipes
Glenda's Attic
All Rights Reserved
05/27/2008