Without the red food coloring, it was more like Pinkish-tan Velvet Cake. Very moist and fluffy!! Closer to an Asian cake than any of my other attempts without all the egg-y taste that I've been getting from chiffon cakes. However, this reminded me of some of the banana bread recipes I've made--I guess it was the vegetable oil(?).
I baked it in a 9x13" pan, which is pretty much super boring. This recipe called for 3 8" round cake pans for that fun layered look. Of course 2 9" pans would look pretty too...and would require less frosting.
1.11.09
It has been confirmed. The vegetable oil flavor is too strong! It does come out very very moist and fluffy, but I don't know...it has a strange aftertaste that I'm a little confused about. I will have to try another recipe. This time, I made little cupcakes in those souffle sample cups and they came out strangely crunchy on top. I don't know why. Other than that, those cups work nice for cupcakes because they're so stable, except only fill them 2/3 full!
2 1/2 C cake flour
1 1/4 C sugar
1 t baking soda
1 T cocoa powder
1 t salt
2 eggs
1 1/2 C vegetable oil
1 C butter milk
2 T red food coloring for the below photo (or for the above photo, one little bottle sheesh!)
2 t vanilla extract
1 t white distilled vinegar
Frosting
8 oz cream cheese, softened (Neufchatel Cheese produces a more sour flavor)
1 stick butter, softened
2 t vanilla extract
2-3 C confectioner's sugar
1 1/2 C chopped pecans
Preheat oven 350.
Grease the pan and dust with flour. Sift all the dry ingredients (flour-salt) into a bowl
Beat wet ingredients (eggs-vinegar) in a bowl with electric mixer until combined. Add dry ingredients and beat until smooth 1-2 minutes. Divide evenly in pans and bake cakes, rotating halfway through, until a toothpick comes out clean 25-30 minutes. Let cool.
For the frosting, beat the cheese and butter and extract in a bowl until smooth, then add sugar and beat until light and fluffy 5-7 minutes. Frost and press pecans into the sides of the cake/sprinkle on top if 9x13".
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