Tuesday, November 2, 2010

My Happy Project

I gotta switch gears or else I will never make it through this day..... I want to make Paula Dean's Sour Cream Toffee Fudge Cake. Last year I made her Red Velvet Cake... Oh my goodness. I made it and it was so good I had to make it a second time to make sure the first time was a fluke. I had never had Red Velvet cake until I made it. I then knew what all the fuss was about. Later I had a couple not so good versions of it. NEVER make this cake from a box, PROMISE? Its not hard to make at all and the box just doesn't do it justice. All of that to say that I now want to try the toffee cake recipe. It looks good just from the picture, and it sounds delicious. Once I've made it I'll take pictures, and I'm sure I'll want to make it a second time after the 1st. Meanwhile would you like the Red Velvet Cake recipe? I promise it's easy and delicious...  I love the way my house smelled while this was baking and cooling....  Wrote a song about it, wanna hear it? Here go!

Paula Deen’s Red Velvet Cake
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk

For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

For the Red Velvet Cake:
Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.

For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.


I think I'll make this one again over this winter break as well. :o) Baking and cooking make me feel good. I just need some where to put the food once I've had a taste. LOL!

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