Red Velvet Cake IV You Have To Try

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Red Velvet Cake IV

"The classic pink cake with a white chocolate cream cheese icing."

Ingredients :

1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce pink meals coloring
3 tablespoons unsweetened cocoa powder
three cups all-motive flour
1 cup buttermilk
1 teaspoon vanilla extract
half of teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
2 (eight ounce) applications cream cheese
12 oz. White chocolate
1 cup butter, softened

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 tiers F (a hundred sixty five degrees C). Grease and flour three eight inch pans.
In a big bowl, cream 1 cup butter with sugar. Add eggs one by one, beating properly after each addition. Mix food coloring with cocoa and add to aggregate.
Add flour alternately with buttermilk. Add vanilla and salt.
Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
Divide batter into 3 prepared eight inch spherical pans. Bake at 325 ranges F (one hundred sixty five degrees C) for 25 mins. Allow to cool.
To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to chill to lukewarm. In a huge bowl, beat the cream cheese until mild and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and frost the cake.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, cook it lightly, and make easy-up easier.

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