Chiquita's Insanely Rich Red Velvet cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 368.3
- Total Fat: 22.5 g
- Cholesterol: 36.6 mg
- Sodium: 344.6 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 0.5 g
- Protein: 3.3 g
View full nutritional breakdown of Chiquita's Insanely Rich Red Velvet cake calories by ingredient
Introduction
Very rich desert cake. Very rich desert cake.Number of Servings: 24
Ingredients
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2 large Egg, fresh, whole, raw
1 cup Buttermilk, lowfat
1 oz Red Food Coloring
1.25 cup Canola Oil
1 tsp Baking Soda
1.50 cup Granulated Sugar
1 tsp vanilla flavoring
2.50 cup flour self rising
1 serving Heinz Distilled White Vinegar (1Tsp)
1 tsp salt
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1 stick Butter, unsalted
1 tsp vanilla flavoring
3.50 cup, unsifted Powdered Sugar
8 oz Cream Cheese
1 cup, chopped Pecans1 tsp Salt
Directions
Cake portion:
Beat eggs in mixer
Add sugar, oil, and vinegar then mix well.
Sift flour and baking soda together in separate bowl then add to egg mixture alternating with buttermilk. Mix well.
Add Vanilla and coloring.
Pour batter into 3-8inch cake pans. Bake 25 minutes
Turn out of pans onto wax paper.
Allow to cool before adding frosting.
Frosting:
All Ingredients starting with the cream cheese are for the frosting.
Cream the cream cheese and the butter together.
Stir in powdered sugar, blend well.
Add vanilla, stir in pecans.
Stack the 3 cakes with a layer of frosting in between, then frost whole cake.
Serving Size: Depending on how you cut, anywhere from 12-24 servings
Beat eggs in mixer
Add sugar, oil, and vinegar then mix well.
Sift flour and baking soda together in separate bowl then add to egg mixture alternating with buttermilk. Mix well.
Add Vanilla and coloring.
Pour batter into 3-8inch cake pans. Bake 25 minutes
Turn out of pans onto wax paper.
Allow to cool before adding frosting.
Frosting:
All Ingredients starting with the cream cheese are for the frosting.
Cream the cream cheese and the butter together.
Stir in powdered sugar, blend well.
Add vanilla, stir in pecans.
Stack the 3 cakes with a layer of frosting in between, then frost whole cake.
Serving Size: Depending on how you cut, anywhere from 12-24 servings
