It’s Christmas, so this week’s featured reader is actually a FEATURED CAKE!
We like the blood red colouring, here at Team Abbott – it could disguise a multitude of sins!!
Christmas Velvet Cake
0.5 cup butter
1.5 cups sugar
2.5 cups all-purpose flour
1 cup buttermilk
2 tablespoons unsweetened cocoa
2 tablespoons red food coloring
2 teaspoons baking powder
2 tablespoons cider vinegar
1.3 cups semi-skimmed milk
7 tablespoons all-purpose flour
1.3 cups salted butter, softened
1.3 to 2 cups icing sugar, sifted
1.5 teaspoons vanilla extract
- To prepare cake, preheat oven to 350F. Grease three 8-inch layer pans or two 9-inch layer pans; line bottoms with greaseproof paper.
- In a mixing bowl, beat together butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour alternately with buttermilk; beat until blended. In a small bowl, whisk cocoa and food colouring together with a fork until smooth; add to batter and beat until evenly blended. In same small bowl, dissolve baking powder in vinegar and beat into batter. Pour into prepared pans and spread evenly; bake 8-inch layers 20 minutes or 9-inch layers 25 minutes, or until a tester inserted in middle comes out clean. Cool 10 minutes in pans on wire racks. Remove cakes from pans, peel off greaseproof paper and cool completely on racks.
- To prepare frosting, whisk milk and flour until flour dissolves. Pour into a small saucepan; cook and stir over low heat 2 to 3 minutes or until thick. Cool to room temperature.
- In a mixing bowl, beat butter until creamy. Gradually beat in flour mixture. Add icing sugar and beat until smooth and creamy; beat in vanilla. Fill and frost cake.