After yesterday’s post [2], I thought it was only appropriate to follow up with the real thing. No purse this time. This is all cake.
Velvety and yes … red.
And delicious. And moist. And one of my favorites.
It’s covered in cream cheese frosting that’s to die for. Help me.
There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family and holidays and home. But it doesn’t have to be saved for special occasions. I think it should be loved all year long.
This cake has a pretty good amount of oil and is really moist. I haven't tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I'll do a little experimenting.Red Velvet Cake
Ingredients
Red Velvet Cake
Cream Cheese Frosting
Instructions
Notes
Please enjoy your heart out.
URLs in this post:
[1] Image: http://www.flickr.com/photos/bakerella/4381295864/
[2] yesterday’s post: http://www.bakerella.com/red-velvet/
[3] Image: http://www.flickr.com/photos/bakerella/4381295762/
[4] Image: http://www.flickr.com/photos/bakerella/4380539603/
[5] Image: http://www.flickr.com/photos/bakerella/4380539925/
[6] Image: http://www.flickr.com/photos/bakerella/4380540209/
[7] Image: http://www.flickr.com/photos/bakerella/4381295544/
[8] Image: http://www.flickr.com/photos/bakerella/4380539685/
[9] Image: http://www.flickr.com/photos/bakerella/4380539743/