Red Velvet Cake From The Bubble Room Recipes

Steps:

• Pre-heat oven to 350 degrees.
• Mix together all dry ingredients.
• Mix together all wet ingredients.
• While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.
• Spray three 9"" cake pans with non-stick cooking spray.
• Pour equal amounts of batter into each of the three pans.
• Bake 20 to 30 minutes. Test for doneness with a toothpick.
• Cool layers in pans on wire racks for 10 minutes.
• Carefully remove layers from pans. Place layers on wire racks to cool completely.
• Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.
• Frost cake and decorate top with remaining 1/2 cup pecans if desired.
• Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.

Steps:

• Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
• Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
• In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
• Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
• Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
• To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

Steps:

• : Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
• : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
• : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
• : In small bowl, mix frosting & topping. Fold in lemon & orange peels.
• : Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.