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22-06-1430 هـ, 10:01 مساءً
 
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Sylvia’s Red Velvet Cake
Recipe Courtesy of Emeril Lagasse, 2007
For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
For the frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine, softened
1 pound box confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans
For the Cake:
Preheat the oven to 350°F. Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
For the Frosting:
In a large bowl, combine the cream cheese and butter. Beat in confectioners’ sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
22-06-1430 هـ, 10:36 مساءً
 


الساعة الآن 01:11 .