Life and Religion
|Recipe: 18 Layer Red Velvet Cake|
|An impressive dessert that is sure to be a crowd pleaser|
|Published Thursday, December 20, 2012 12:15 am|
White Cake- 1 box Betty Crocker SuperMoist white cake mix; 1 1/4 cups water; 1/3 cup vegetable oil; 3 eggs
Red Velvet Cake- 1 box Betty Crocker SuperMoist German chocolate cake mix; 1 cup water; 1/2 cup vegetable oil; 3 eggs; 2 tablespoons unsweetened baking cocoa; 2 tablespoons red liquid food color
Frosting- 2 1/2 cups marshmallow creme (from two 7-ounce jars); 1 1/2 cups butter, softened; 1 teaspoon vanilla; 1 to 2 tablespoons milk; 4 1/2 cups powdered sugar
Heat oven to 350 F. Spray 3 (8-inch) round cake pans with cooking spray. Line bottom of each pan with cooking parchment paper. Spray parchment paper with cooking spray.
In large bowl, beat White Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Loosely cover and refrigerate.
In another large bowl, beat Red Velvet Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Spread 1/2 cup red velvet batter in bottom of each pan. Loosely cover and refrigerate remaining batter. Place all 3 pans on oven rack positioned in center of oven. Bake about 8 minutes or until cake is set when lightly touched in center.
For next cake layer, spread 1/2 cup white batter evenly over each baked red velvet layer. Bake 8 to 10 minutes or until cake is set when lightly touched in center.
Repeat steps 4 and 5, twice, baking 9 to 12 minutes per layer or until top of cake layer is set when lightly touched in center.
Cool 10 minutes. Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat marshmallow creme, butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time until spreading consistency.
To assemble, stack cake layers, spreading 1/2 cup frosting between each layer. Spread remaining frosting on side and top of cake.
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