Monday, December 20, 2010

Red Velvet Marble Cake

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Oh Nellie.  Where do I begin?

This cake is extraordinary.  It was everything I dreamed of and more.

Please please PLEASE make this for Christmas Eve.  Or Christmas Day.  Or right now.

This was my 1st go round at making anything red velvet.  

A few weeks ago, I found a decadent recipe in one of my Southern Living magazines, and stashed it away.  I saved it for when I was feeling brave.  And brilliant.  And "Martha Stewart-y".

This recipe is adapted from the recipe in Southern Living.  As with all Mommyhood recipes, this qualifies as EASY.  Any recipe that includes "cake mix" is a blessing.  I breathe a sigh of relief when I see "baking mix" as an ingredient.  While the process is a little time consuming, and it requires three 9" round cake pans, it is VERY worth it.

You will take a bite and think you are in cake heaven.  Rich and moist, with a sweet cream cheese icing and a hint of peppermint...

I need to stop now or I will make another and eat it for lunch.

Red Velvet Marble Cake
1 (18.25oz) box white cake mix
3 egg whites
1 1/4 cup buttermilk
2 tbsp vegetable oil
1 (18.25 oz) box yellow cake mix
1/2 cup buttermilk
1 large egg
1 and 1/2 Tbsp cocoa
1/2 tsp baking soda
2 tbsp liquid red food coloring
1 tsp apple cider vinegar

Cream Cheese Frosting
1 (8 oz) package cream cheese, soft
1 cup butter, soft
1 (2 lb) package powdered sugar
2 tsp vanilla extract**
**IF you prefer peppermint, use peppermint extract.  For fear there were non-peppermint fans at our gathering this weekend, I stuck with vanilla**

Preheat oven to 350.  Grease and flour 3 9" round cake pans.

Beat white cake mix and next 3 ingredients according to package directions.

In separate bowl, beat yellow cake mix and next 6 ingredients according to package directions. 

Spoon red batter alternately with white batter into cake pans.  Swirl gently with knife.
Bake for 25 minutes or until toothpick inserted in center comes out clean.  Cool in pans on wire racks for 10 minutes.

Remove from pans and cool completely.

Generously spread cream cheese frosting on first layer, and top with second layer.  Repeat.
Frost outside of cake and garnish with crushed Andes Mints, crushed candy canes, or crushed peppermint patties.  The hint of peppermint is a welcome, refreshing addition to the cake.
Once cake is frosted, serve within two hours or refrigerate for up to two days.  DO NOT GARNISH with candy canes if you need to refrigerate.  Wait until ready to serve.

Here is a picture from our family Christmas Soiree...the one I brought this decadent cake along to...

There is no biting or hair pulling between the cousins...just love in the room...
Do you know why?  Because we all just ate Red Velvet Marbled Cake.

This cake solves problems.  I promise.

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2 comments:

  1. YUMMMMMM

    I'm copying this one down and trying it, for sure!

    ReplyDelete
  2. That looks delicious! Stopping by from undeservingrace.com I'd love to have you visit me :) merry christmas!

    ReplyDelete

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