Red Velvet Indulgence

I’ve often read when one is down, to bake something to get your mind off it (and pig out on later). I often find myself cooking no matter what’s on my mind but I have never indulged in a food when I am down. Actually, I tend to eat a lot less. However, this one breaks the mold.

The next time I am down on my luck – I am making this – and I am pigging the heck out! Originally, this recipe was intended for Saturday nights party, but it never made it to the table with everything else going on. Not wanting things to go to waste, I completed it this morning and actually took a bite and then, enjoyed a few more. Tonight I plan on finishing the rest off.

Red Velvet and White Chocolate Chambord Trifles

Cooking With Paula Deen Vol. 6 Issue 6

Ingredients:

Red Velvet Cake:

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cups APF
  • 3 tbs unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup whole buttermilk
  • 1 (1-ounce) bottle red food coloring
  • 1 1/2 tsp white vinegar
  • 1/2 tsp vanilla extract

Raspberry Filling:

  • 1 cup seedless raspberry preserves
  • 1/4 cup water
  • 1 tbs fresh fresh lemon juice
  • 1/4 cup Chambord or other raspberry liqueur

White Chocolate-Cream Cheese Topping:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (4-ounce) bar premium white chocolate, finely chopped
  • 2 tbs Chambord or other raspberry liqueur
  • 1 cup heavy whipping cream
  • Garnish: fresh raspberries, chocolate, fresh mint

Preparation:

To prepare Red Velvet Cake: Preheat oven to 350 degrees. Spray a 9-inch square baking pan with nonstick baking spray with flour.

In a large bowl, beat butter and sugar at medium speed with a  mixer until creamy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour cocoa, baking soda, and salt. In a small bowl, combine buttermilk and food coloring. Gradually add the flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating until just combined. Beat in vinegar and vanilla. Spoon batter into prepared pan (batter will be thick). Bake 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack.

To prepare Raspberry Filling: In a medium saucepan, combine preserves, water and lemon juice: bring to a simmer over medium heat. Cook 3 minutes or until smooth, stirring with a whisk. Stir in 1/4 cup liqueur.   Cool completely.

To prepare White Chocolate-Cream Cheese Topping: In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth (about 5 minutes). Remove from heat. Add 2 tbs liqueur, stirring until well blended. Cool slightly. In a medium bowl, beat cream at high speed with a mixer until soft peaks form. Fold into chocolate mixture.

Cut cake into cubes. In 9 individual serving glasses, layer cake cubes; lightly drizzle with preserves mixture, and top with chocolate mixture as desired. Cover and chill for up to 1 hour. Garnish with raspberries, chocolate curls, and mint, if desired.

 

What I did different:

I omitted the Raspberry Filling because I am not a huge fan of fruits

I did not change the size of the pan – despite my gut telling me to do so. This did not bake in a 9×9 pan at 350 in 25 minutes. When I make again, I will use a 9×13 pan for better cooking time and a more ideal thickness for slicing into cubes.

I have never made a Paula Deen recipe before because I have a horribly unfair dislike for (she reminds me of my evil grandmother in her mannerisms and looks) but this recipe is great. Perhaps I’ll have to give her sticks of butter and pounds of bacon more lenience in the future. Mmm.

 


Comments

  1. says

    Wow this looks absolutely incredible. I’ve also been hesitant about using Paula’s recipe but I think I’m going to have to give that up and give this a try!

  2. julie says

    This looks so yummy! I love that you used tumblers to serve them.

    I think I’ll try the recipe as well. Though admittedly I’ve always thought Paula looked a little off in her photographs, her eyes are always wide and in shock with a plastic smile plastered on…or maybe it’s just me lol.

  3. Jenn@eatcakefordinner says

    I probably would have omitted the raspberry filling too. That sounded interesting with red velvet cake? These sound really good, I love red velvet cake.

  4. vng says

    I love to bake when I’m feeling particularly stressed. Your red velvet recipe was perfect; I made cupcakes and adapted my own frosting- yum!

    • Kita says

      Sadly, it wouldn’t. If you are making a cupcake or something of that nature I would just default to a cream cheese icing with confectioners sugar and the white chocolate liquor as a substitute for the milk or cream that you would use in it.

  5. says

    Hi Kita! Thanks for visiting my blog.. I truly appreciate it. Though this post maybe slightly out dated and not the recent one, I really love the idea of your red velvet indulgence. I heart red velvet cake.. one of my all time favourite birthday cake. Not forgetting, you have such an amazing website.. so many recipes and I’m definitely coming back for more. Do pop by for visit or feel free to give me feedbacks. Cheers, Jo from Chic & Gorgeoust Treats

  6. MikeW says

    Wow! That looks so good … I thought I was over sweets for a while, we’ve had a table groaning with snacks for two weeks at work … but I want this!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>