Cooking with Paula Deen_-_November 2019

79 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

aa SOMETHIN’ SWEET b

THIS SANTA-RED CAKE IS A RICH AND

Velvety Delight DREAMY COMPANY-WORTHY DESSERT

RED VELVET CAKE

Makes 1 (9-inch) cake

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, room temperature

½ cup sour cream

2½ cups all-purpose fl our

½ cup unsweetened cocoa powder

1 teaspoon baking soda

¾ teaspoon kosher salt

1 cup whole buttermilk

1 (1-ounce) bottle liquid red food

coloring

1 tablespoon distilled white

vinegar

2 teaspoons vanilla extract

White Chocolate Cream Cheese

Frosting (recipe follows)

Garnish: chopped toasted pecans

1. Preheat oven to 350°. Line bottom
   of 2 (9-inch) round cake pans with
   parchment paper; lightly spray pans
   with baking spray with fl our.


2. In a large bowl, beat butter and
   sugar with a mixer at medium speed
   until fl uff y, 3 to 4 minutes, stopping to
   scrape sides of bowl. Add eggs, one at
   a time, beating well after each addition.
   Beat in sour cream.


3. In a medium bowl, whisk together
   fl our, cocoa, baking soda, and salt. With
   mixer on low speed, gradually add fl our
   mixture to butter mixture alternately
   with buttermilk, beginning and ending
   with fl our mixture, beating just until
   combined after each addition. Stir in
   food coloring, vinegar, and vanilla.
   Spread batter into prepared pans.


4. Bake until a wooden pick inserted
   in center comes out clean, 20 to
   22 minutes. Let cool in pans for
   10 minutes. Remove from pans, and let
   cool completely on wire racks.


5. Spread White Chocolate Cream
   Cheese Frosting between layers and
   on top and sides of cake. Garnish with
   pecans, if desired.

White Chocolate

Cream Cheese Frosting

Makes about 7 cups

½ cup chopped white chocolate

2 (8-ounce) packages cream

cheese, softened

½ cup unsalted butter, softened

6 cups confectioners’ sugar

2 teaspoons vanilla extract

¾ teaspoon kosher salt

1. In a small microwave-safe bowl, heat
   white chocolate on low in 30-second
   intervals, stirring between each, until
   melted and smooth (about 1½ minutes
   total). Let cool for 5 minutes.


2. Meanwhile, in a large bowl, beat
   cream cheese and butter with a
   mixer at medium speed until creamy.
   Beat in melted white chocolate
   until well combined. Gradually add
   confectioners’ sugar, beating until
   fl uff y. Beat in vanilla and salt. Use
   immediately.