C&RB CLUB RECIPE
Red Velvet Butter Cake
Yield: 20 portions
Amt Ingredient
5 lbs. Pillsbury yellow cake mix (or your own housemade; I find the box mix works better for this application)
2 lbs. butter
4 ea. eggs
4 tbsp. cocoa powder
2 tbsp. red food coloring
For the Topping:
Amt Ingredient
4 cups confectioner’s sugar
1 lb. cream cheese
4 ea. eggs
- Soften cream cheese in microwave for 1½ minutes; mix eggs, sugar and cream cheese together.
Procedure:
- Melt butter and mix with cake mix and eggs in separate bowl; sift in cocoa powder and red food color.
- Pour batter into greased ceramic cup (oven-safe), approximately halfway full; pour topping to yield ¾-full ceramic cup.
- Bake in 275-degree oven for 30 to 35 minutes.
To serve:
- Heat for 12 minutes in 350-degree oven.
- Remove and plate in large serving bowl.
- Top with scoop of housemade Sortilège ice cream, crème anglaise, raspberry coulis and seasonal fresh berries.
Submitted by Nicole Blankenship, Pastry Chef, Country Club of Buffalo, Williamsville, N.Y.
Tell Us What You Think!
You must be logged in to post a comment.