Red Velvet with Cream Cheese Icing

Apparently there is a story behind the "Red Velvet Cake.....According to legend red velvet cake was invented in the 1950s at Oscar's in New York's Waldorf-Astoria. However, Raven Dennis of Cake Man Raven Confectionery (whose recipe we adapted) claims red velvet cake originated during the Civil War, and that southern ladies made it "to keep their husbands home."

I found a recipe for this delightful dessert in my recipe file box from High School. I even wrote the recipe in red ink! We had so much fun putting it together. The frosting is worth every one of the calories......I don't even want to know how many there are!

I'm posting the recipe mostly for my own benefit. My blog is a quick recipe book for me. Here we go:

Preheat oven to 350 degrees. Spray two 9 inch round cake pans and line the bottoms of the pans with parchment paper.

CAKE: 2 1/2 cups sifted cake flour

1/2 teaspoon salt

2 T cocoa unsweetened cocoa powder

1/2 cup butter (at room temperature)

1 1/2 cups granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup butter milk

2 T liquid red food coloring

1 t white distilled vinegar

1 t baking soda

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl beat the butter until soft, add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, making sure everything is well blended. Add the vanilla extract and beat until combined.

Add red food coloring to the cup of buttermilk and whisk until blended.

With the mixer on low speed, alternately add the flour mixture and the buttermilk, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Divide the batter evenly between the two prepared pans and level the tops. Bake in preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Remove from pans and allow cakes to completely cool. Once their are completely cool, wrap in plastic and place the cake layers in the freezer for at least 30 minutes. This is done to make frosting the cakes easier.

Cream Cheese Frosting:

1 1/2 cups heavy whipping cream

1 - 8 ounce cream cheese, room temperature

1 - 8 ounce tub of Mascarpone cheese, room temperature

3/4 teaspoon pure vanilla extract

1 cup confectioner's sugar, sifted

Beat together the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioner's sugar and blend until smooth. Transfer this mixture to a large mixing bowl.

Whip the heavy whipping cream until stiff peaks form. Add powdered sugar enough to sweeten to your taste. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages.

Place one of the cake layers on your platter and cover with frosting. Place the top cake layer and continue frosting the top and sides of the cake.

Makes one - 9 inch double layer cake