RECIPE: Red Velvet Cake

Suze Foster

Does anyone remember this cake from the movie Steel Magnolias? It was in the form of an armadillo.

This version, while still very American, is slightly more attractive and completely decadent.

RED VELVET CAKE

Serves 8

250g butter, softened
3 cup caster sugar
6 eggs
30ml red food colouring
3 tbsp good quality cocoa powder
3 cups plain flour
1 cup buttermilk
1 tsp vanilla essence
1 tsp bi-carb soda

1 tbsp white vinegar

Icing:
500g cream cheese
375g white chocolate

250g butter, softened

Preheat your oven to 165C. Grease and line two 20cm cake tins. In a large bowl, cream the butter and the sugar. Add eggs one at a time, beating well after each addition.

Mix the food colouring with the cocoa and add to the mixture. Add the flour alternately with the buttermilk. Add the vanilla, mix the bi-carb soda with the vinegar and gently stir into the mixture. Be careful not to over mix.

Divide the cake mix into the two tins and bake for 55 minutes. Once cooked, remove from the oven and leave to cool on a cooling rack.

To make the icing, melt the white chocolate over a double boiler and allow it to cool to a lukewarm temperature.

In a large bowl, beat the cream cheese until it is light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to ice between the layers and on top of the cake.