Red velvet cake with cream cheese icing

1 serving Prep: 10 mins, Cooking: 30 mins
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A perfect centerpiece or a gift for someone special.

By Food24 June 26 2012
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Ingredients (14)

500 ml flour
2 tbsp cocoa powder
1 pinch salt
115 g butter
330 ml sugar
2 eggs
1 tsp vanilla essence
300 ml Buttermilk
15 ml red food colouring
5 ml white vinegar
5 ml Bicarbonate of soda
1 tub cream cheese
90 ml icing sugar
1 tsp vanilla — extract or seeds
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Preheat the oven to 180ºC, grease and line a 30cm x 25cm rectangular baking tray, or x2 23cm round cake tins.

Sieve together the flour, cocoa powder and salt and set aside.

Beat the butter until soft, add the sugar and cream together until light and fluffy.  Add the eggs one at a time then vanilla.

Mix food colouring with the buttermilk then add this slowly to the mixture.  Fold in the flour.

In a small cup mix vinegar and bicarbonate of soda.  Allow to fizz then fold into the cake batter.

Spread into the cake tin/s and bake for about 25-30 minutes. (If you are doing a rectangular cake it may take about 10 minutes longer)

Allow to cool completely before sandwiching or leave overnight wrapped in cling film.

Ice when cool and decorate with edible flowers.

Chef’s note:
This mixture will make great cupcakes too.

Reprinted with permission of Sasko.

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