Green Velvet Cheesecake Cake
Ingredients:
cake:
2 1/2 cups flour
2 c. cocoa powder
1/2 c. salt
1 1/2 cups canola or vegetable. oil
1 1/2 cups sugar
2 eggs
1 c. vanilla extract
1 c. White vinegar
1 c. baking soda
1 cup buttermillk
2 c. (1, 1 oz bottle) green food coloring
Method:
Preheat oven to 350 degrees. Spray two 9-inch pans with cooking spray and cut parchment paper to line the bottom of the pans.
In a medium bowl, combine flour, cocoa powder and salt. Put aside.
In a large bowl or the bowl of your electric mixture, mix oil and sugar and beat on high speed until well blended average. Add eggs, one at a time, followed by vanilla, beating well after each addition.
In a small bowl, combine the vinegar and baking soda, stirring to dissolve the baking soda. Add the mixture to the rest of the wet ingredients, then add buttermilk and food coloring.
Mix all wet ingredients at low speed for 1-2 minutes, until smooth.
Add dry ingredients slowly and beat on medium-low speed until all the ingredients are there.
Divide the batter evenly between the two prepared pans and bake for 30-35 minutes.
Let cool in pan for 10 minutes, then invert the cakes on a wire cooling rack. Cool completely.
icing:
2 pkgs 8 ounces cream cheese, at room temperature.
1/2 cup (1 stick) butter, room temperature.
1 7 oz jar marshmallow cream
Sugar 1 1 / 2- 2 powder cups
In a large bowl, or the bowl of your electric mixer, beat cream cheese and butter on medium-high speed until light and fluffy. Add marshmallow cream and beat again mix well.
Slowly add powdered sugar, beating well and add as you wish to achieve the desired thickness and consistency (I used about 2 cups).
Place one cake layer on a cake plate or tray and gel just the top of the cake. Add another layer and freezing the above, then the sides of the two layers.
cake:
2 1/2 cups flour
2 c. cocoa powder
1/2 c. salt
1 1/2 cups canola or vegetable. oil
1 1/2 cups sugar
2 eggs
1 c. vanilla extract
1 c. White vinegar
1 c. baking soda
1 cup buttermillk
2 c. (1, 1 oz bottle) green food coloring
Method:
Preheat oven to 350 degrees. Spray two 9-inch pans with cooking spray and cut parchment paper to line the bottom of the pans.
In a medium bowl, combine flour, cocoa powder and salt. Put aside.
In a large bowl or the bowl of your electric mixture, mix oil and sugar and beat on high speed until well blended average. Add eggs, one at a time, followed by vanilla, beating well after each addition.
In a small bowl, combine the vinegar and baking soda, stirring to dissolve the baking soda. Add the mixture to the rest of the wet ingredients, then add buttermilk and food coloring.
Mix all wet ingredients at low speed for 1-2 minutes, until smooth.
Add dry ingredients slowly and beat on medium-low speed until all the ingredients are there.
Divide the batter evenly between the two prepared pans and bake for 30-35 minutes.
Let cool in pan for 10 minutes, then invert the cakes on a wire cooling rack. Cool completely.
icing:
2 pkgs 8 ounces cream cheese, at room temperature.
1/2 cup (1 stick) butter, room temperature.
1 7 oz jar marshmallow cream
Sugar 1 1 / 2- 2 powder cups
In a large bowl, or the bowl of your electric mixer, beat cream cheese and butter on medium-high speed until light and fluffy. Add marshmallow cream and beat again mix well.
Slowly add powdered sugar, beating well and add as you wish to achieve the desired thickness and consistency (I used about 2 cups).
Place one cake layer on a cake plate or tray and gel just the top of the cake. Add another layer and freezing the above, then the sides of the two layers.
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