Welcome to Fashion Plate

You've found the home of my fabulous hand-sewn retro Barbie fashions and delectable recipes from my cookbooks, Chocolate Crimes and Five Step to Chocolate Rehab.

Thursday, October 6, 2011

Red Velvetish Cake

I know this is not the traditional recipe, but I think regular Red Velvet Cake doesn’t have much flavor. I did retain the original frosting which is not the cream cheese variety one so often sees. (Page 21 Chocolate Rehab)
Before you start, don your disposable gloves unless you want to be sporting bright red hands.  This batter is a menace!
1 cup cherry preserves
Process preserves in blender until smooth.  Set aside.
2 cups granulated sugar
1 cup (two sticks) butter
2 tablespoons buttermilk powder
½ cup dark European unsweetened cocoa powder
Cream the ingredients until light and fluffy.  Add eggs and beat 3 minutes.
4 eggs
1 cup processed cherry preserves
2 teaspoons vanilla extract
Mix until incorporated and add dry ingredients:
2½ cups flour
1 teaspoon baking soda
½ teaspoon salt
Beat until combined and add:
1 cup sour cream
¼ cup water
2 vials (0.50 ounces) red food coloring
Continue beating until smooth.  Divide batter into 3 baby Bundt pans that are well greased.  Bake at 350° for 45 minutes.  Cool five minutes and remove from pan to cool.
5 tablespoons Wondra flour
1 cup milk
Cook until thick.  Remove from heat and beat until smooth. Stir in:
4 ounces white chocolate
 Stir until melted and allow to cool. 
4 cups confectioners’ sugar
¼ cup (½ stick) butter
2 teaspoons vanilla extract
Beat butter, sugar and vanilla and add to cooled milk mixture.  Beat until smooth and spread over the cooled cakes.

Betty waited until the last minute to don her lovely gown for the Red Cross fundraiser.  She opted for red satin to match the cake she made for the raffle. Personally, I think it makes her look fat, but she wanted to wear it. She is hoping to meet some movers-and-shakers while she's manning the raffle booth.  She tucked a few pictures from her portfolio in her purse, just in case.

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