PEEPS HALLOWEEN RED VELVET LAYER CAKE

I'm very fond of PEEPS, and I love that there are different PEEPS for different holidays. This year for Halloween, PEEPs has Ghosts, Green Monsters, Pumpkins, and Skulls (no tombstones or black cats ?? this year).  

The PEEPS website also has recipes for the different holidays. Here's a PEEPS recipe for a spooky PEEPS Halloween Red Velvet Layer Cake that 'will be the showstopper at your Halloween party!' Frost Duncan Hines Red Velvet Cake with cream cheese frosting with a gory red glaze drizzled over and dripping down. Decorate with spooky PEEPS Marshmallow Ghosts and red candy to make a scary scene!

As always, you can make your own cake and icing. And, in this case, you can also decorate with other PEEPS, such as Green Monsters, Skulls or Ghosts..probably not pumpkins!

PEEPS HALLOWEEN RED VELVET LAYER CAKE

Ingredients

Baking Spray 

1 pkg (15.25 oz each) Duncan Hines Signature Red Velvet Cake Mix 

1 cup lowfat buttermilk (or water) 

3 eggs 

1/2 cup vegetable oil 

1 container (16 oz each) Duncan Hines Cream Cheese Creamy Home-Style Frosting 

12 PEEPS Brand Marshmallow Ghosts 

2 tablespoons heavy (whipping) cream 

1/2 cup white baking chips 

red food coloring 

1/2 cup HOT TAMALES Brand Candies 

red, black and eye ball sprinkles 

red or white lollipop sticks PEEPS 

Directions

Preheat oven to 350°F. Spray two 8-inch round pans with baking spray.

Blend cake mix, buttermilk or water, eggs, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. 

Pour batter evenly into pans. Bake 24 to 28 minutes, until toothpick inserted in centers comes out clean. Cool in pans on wire rack 15 minutes, remove from pans and cool completely. 

Place one cake layer on serving plate and frost the top with about 1/2-cup cream cheese frosting. Tear 6 PEEPS Marshmallow Ghosts into small pieces and press into frosting. Top with second cake layer. Frost top and sides of cake with remaining frosting, leaving the sides of the cake exposed so you can see the red cake through a very thin layer of frosting. Refrigerate cake 30 minutes, until frosting is cold and firm. 

Pour heavy cream into a small microwave-safe bowl and microwave 30 seconds. Pour hot cream over white chips in another small bowl and whisk until smooth. Microwave in 5 second increments if needed to finish melting the chips. Add enough red food coloring gel to dye it bright red. 

Pour glaze over the cold cake and push it to the edge of the cake with an offset spatula so that it drips down the sides. Refrigerate 15 minutes to set the glaze. Place 3 PEEPS Marshmallow Ghosts on lollipop sticks and remaining 3 PEEPS Marshmallow Ghosts on toothpicks. When glaze has set, insert PEEPS into the top of the cake. Decorate with HOT TAMALES and sprinkles, pressing gently into the glaze. Slice and serve!

RED VELVET HEART SHAPED BUNDT CAKE for Valentine's Day

I blogged about Red Velvet Pancakes the other day. They would be perfect for Valentine's Day brunch or dinner. Just the name Red Velvet screams Valentine's Day! To really make the most of the holiday, consider making this Red Velvet Bundt Cake in a heart-shaped bundt pan. Of course, if you don't have a heart bundt cake pan, you can use any bundt pan. Following are two great Red Velvet Bundt Cake recipes. One is even heart healthy because it's made with beets. Both are delicious.

Most red velvet cakes use red dye. If you're not making the Beet Red Velvet Bundt Cake, you'll need to use red food dye, the kind in the little bottles, if you want to get that really red color (even the Wilton's red paste doesn't quite do it). The first cake uses lots of real beet juice and the color comes very close to a true red. The cake is yummy. Most red velvet cakes I've made call for buttermilk and/or vinegar in them, so the second is perfect in taste. As always, the quality of the chocolate or cocoa will really make the difference!

This Beet Red Velvet Cake is more like a vegetable cake --i.e. a carrot cake or zucchini cake. 
(Adapted from Diana Rattray --Southern Food at About.com)

1. RED VELVET BEET CAKE

Ingredients:
2 cups all-purpose flour
1 - 1/2 tsp baking soda
1/2 tsp salt
1- 1/2 cups sugar
3/4 cup cocoa powder (use regular not Dutch Process)
3 large eggs, beaten
1 cup plus 2 Tbsp vegetable oil, Canola or corn oil
1-1/2 cups grated cooked beets
2 tsp pure vanilla
powdered sugar, optional

Directions:
Preheat oven to 350°
Combine flour, soda, salt, sugar and cocoa in bowl; set aside.
In mixing bowl, combine eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets.
Pour into greased and floured bundt cake pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.
Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.

2. RED VELVET BUNDT CAKE

Ingredients
1/2 cup shortening
3 Tbsp cocoa
1 1/2 cups sugar
1/2 tsp baking powder
2 eggs
1/4 tsp salt
1 cup buttermilk
1 tsp baking soda
2 cups cake flour
1 tsp vinegar
red food color ("2 whiskey glasses full")
1 tsp vanilla

Directions
Mix cocoa with red food coloring to make a paste.
Cream shortening, sugar, and eggs. Add cocoa paste and beat well. Add flour and baking powder and stir in buttermilk a little at a time. Add salt and vanilla. Add baking soda and vinegar by hand; do not mix too much.
Pour into greased and floured Bundt Pan (or mini-bundt cake pan) Bake at 350 degrees for 40 minutes.

DEVIL'S FOOD CAKE: History, Info, and Recipes for National Devil's Food Cake Day

Because tomorrow is National Devil's Food Cake Day, I thought I'd revisit the question: What's the difference between Devil's Food Cake and Chocolate Cake? It's a good question, and as with so many questions, there are many different answers. Some recipes for Devil's Food Cake use cocoa, some melted chocolate, some add coffee or hot liquid, and some increase the baking soda. And, since it's National Devil's Food Cake Day, here are some answers.

According to Wikipedia:

Because of differing recipes and changing ingredient availability over the course of the twentieth century, it is difficult to precisely qualify what distinguishes Devil's food from the more standard chocolate cake. The traditional Devil's food cake is made with shredded beets much the way a carrot cake is made with carrots. The beets add moisture and sweetness to the cake, helping it to be very rich. The red of the beets slightly colors the cake red and due to the richness of the cake it became known as the Devil's food. 

O.k. That's a beet cake or a 'natural' red velvet cake, and I make a good one, but it's not a Devil's Food Cake in my opinion.  

Devil's food cake is generally more moist and airy than other chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor as well as coffee. The lack of melted chocolate and the addition of coffee is typically what distinguishes a Devil's food cake from a chocolate cake, though some recipes call for all, resulting in an even richer chocolate flavor. The use of hot, or boiling water as the cake's main liquid, rather than milk, is also a common difference. 

Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate) which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), egg whites, flour (while some chocolate cakes are flourless) and less egg than other chocolate cakes. Devil's food cake was introduced in the United States in the early 20th century with the recipe in print as early as 1905. 

A similar cake, the red velvet cake, is closely linked to a Devil's food cake, and in some turn of the century cookbooks the two names may have been interchangeable. Most red velvet cakes today use red food coloring, but even without it, the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. When used in cakes, acid causes reddening of cocoa powder when baked, and before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and a long list of similar names for chocolate cakes.

I'm partial to Devil's Food Cake.

Here are several mid-century recipes. Sorry about the light print on the first cookbook.

I've posted many Devil's Food Cake recipes in the past, but today I have four mid-century recipes.

The first recipe is for Cocoa Devil's Food Cake from How To Get the Most Out of Your Sunbeam Mixmaster (1950). I posted a "Mix-Easy" Devil's Food Cake for Mother's Day a few years ago, and you might want to look at that one, too. It's pretty much the same as the following recipe. The following page in the Sunbeam Mixmaster cookbook pamphlet is great for today's post since there's a Chocolate Cake recipe next to the Devil's Food Cake recipe.

This same cookbook has a recipe for Black Devil's Food Cake, so now we have Cocoa Devil's Food Cake, Black Devil's Food Cake, and a Red Devil's Food Cake. As you see, the following Black Devil's Food cake is made with cocoa and with the addition of strong hot coffee or boiling water.

The Red Devil's Food Cake is a variation on the Chocolate Fudge Cake on the same page, and to save space, they didn't reprint the entire recipe! It's a very small pamphlet. The baking soda is increased, but otherwise it's the same cake. This recipe is from the Recipes for your Hamilton Beach Mixer-17 Delicious New Cakes (1947). Don't you just love that someone wrote good next to the recipe? It's the same recipe I posted (but from a different pamphlet) on Devil's Food Cake Day for Mother's Day. 

And one more Red Devil's Food Cake from the same mid-century period. This one is from Kate Smith Chooses her 55 Favorite Ann Pillsbury CAKE RECIPES.

Enough Devil's Food Cake recipes? Never! Have a look at Martha Washington's Devil's Food Cake from Capitol Hill Cooks: Recipes from the White House by Linda Bauer. It's a great Buttermilk Devil's Food Cake!

So what's the difference between Devil's Food Cake and Chocolate Cake? You decide.

Red Velvet Cake the Natural Way: Beets!

Recently BEETS came up in a discussion about chocolate. Of course, Red Velvet Cake that is made with Beets came to mind. Most red velvet cakes use red dye. You need to use red food dye, the kind in the little bottles, if you want to get that really red color (even the Wilton's doesn't quite do it), but for fabulous flavor, Beets will do the trick! They're full of great natural sugar. The first cake uses lots of real beet juice and the color comes very close to a true red. The cake is yummy. The second is a delicious Red Velvet Cake, too, although not quite as red. Most red velvet cakes I've made call for buttermilk and/or vinegar in them, so that one is perfect in taste. The first two recipes come as close as it comes to a 'natural' Red Velvet Cake.  The third recipe is more of a 'vegetable' cake...as in zucchini or carrot cake. Still delicious, but not really red. As always, the quality of the chocolate or cocoa will really make the difference!

1. RED VELVET BEET CAKE

Ingredients
2 large beets, fresh, (enough to make 1-1/2 cups of beet purée)
1/2 cup water
1/4 cup lemon juice
1 Tbsp white wine vinegar
1 cup sweet butter, room temperature
24 ounces cream cheese, room temperature
2  1/4 cup sugar
4 large eggs
2-1/2 tsp Madagascar vanilla
2 cup  flour
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1/4 cup natural cocoa powder, unsweetened (not dark or Dutch processed)

Icing
4 cups confections sugar
2 Tbsp heavy cream
1 tsp almond extract

Directions
Preheat oven to 350ºF. Line bottom of 3 8-inch cake pans with parchment paper. Use vegetable spray on sides and bottom of pans.
In small baking dish, roast 2 fresh large beets, fresh (enough to make 1 1/2 cups of beet purée) use 1/2 cup water. Cover with parchment paper and foil, and roast until tender, about 60-90 minutes. When beets have cooled completely, peel and cut into small chunks. Place beets in food processor and pulse until smooth with: 1/4 cup lemon juice. There should be 1-1/2 cups of purée. Stir in: 1 Tbsp white wine vinegar.
In mixer with paddle attachment, cream together 1/2 cup butter, 8 ounces cream cheese. Mix until smooth and fluffy: Add 2-1/3 cup sugar.  Mix in, one at time: 4 eggs.  Mix until incorporated: 1-1/2 tsp vanilla.
In separate bowl, whisk out lumps of 2 cup flour, 1/2 tsp baking powder, 1-1/2 tsp kosher salt, 1/4 cup natural cocoa powder. In batches, mix flour mixture into wet ingredients. Measure out 1-1/2 cups of the beet puree mixture, and fold into cake batter. Divide batter evenly between 3 cake pans.
Bake at 350ºF for 20-35 minutes, or until toothpick inserted into center of  cakes comes out clean. Invert cakes onto cooling racks, and allow to cool completely.

Icing
In electric mixer fitted with  paddle attachment, combine 16 oz cream cheese, 1/2 cup butter, 4 cups confectioners sugar, 2 Tbsp heavy cream, 1 tsp vanilla extract, 1 tsp almond extract. Switch to whisk attachment, and mix until smooth and slightly fluffy. Frost cake.

***

I found the following recipe posted on the chowhound.com site in a discussion about 'natural' Red Velvet Cake. I love the story that goes with it. It's close to a 'real' Red Velvet Cake because there's buttermilk and vinegar and/or beet juice (but not as red). I make a cream cheese frosting (see above) because that's what goes with Red Velvet Cake, in my opinion. But it's up to you.

2. Chocolate Red Velvet Cake with Chocolate Icing
Since Red Velvet Cake probably came from the South, the original 'red velvet beet cake' probably had a 'boiled frosting' rather than a cream cheese or butter cream frosting.

"When I was growing up, I always wanted a simple chocolate cake for my birthday. I still do. This velvety chocolate cake gets its name from its smooth texture and reddish hue. The original recipe called for red beet juice—in some parts of the country it is called beet cake—but was altered by manufacturers who added red food coloring to the cake. "Red coloring is evil and dangerous for children and other living things," Carole Greenwood, a chef in Washington, D.C. told me. She refuses to use food coloring but loves this buttermilk-based velvety chocolate cake, and uses red wine vinegar or beet juice for the color. She also makes her version less sweet, using both good-quality cocoa powder and bittersweet chocolate."

For the cake:
1 cup sweet butter
1/2 cup water
1/2 cup good-quality cocoa powder
2 extra-large eggs
1 Tbsp Madagascar pure vanilla
1 cup buttermilk
1 1/2 tsp baking soda
2 Tbsp pickled beet juice or red wine vinegar
1 1/2 cups bleached all-purpose flour
1/2 cup cake flour
1/2 cup cornstarch
1 tsp salt
1 1/2 cups granulated sugar

For icing
1 cup heavy cream
1/2 Tbsp sweet butter
2 Tbsp sugar
8 ounces bittersweet chocolate, finely chopped
2 tsp Madagascar vanilla extract
1/8 tsp salt

Directions
1. Preheat oven to 375 degrees and grease two 9-inch round cake pans.
2. Melt butter in small saucepan over low heat. Remove pan from the heat, stir in water and cocoa powder, and allow mixture to cool.
3. Beat eggs in bowl of electric mixer, then add vanilla, buttermilk, baking soda, and beet juice or red wine vinegar and stir well.
4. Sift together all-purpose flour, cake flour, cornstarch, salt, and sugar into bowl. Pour in butter and then egg mixture and blend thoroughly on low.
5. Pour batter into prepared cake pans. Bake for about 20-25 minutes or until cake pulls away from sides of pan and toothpick inserted into center comes out clean.
6. Cool cakes for a few minutes, then turn out onto wire racks, and frost and fill the center with chocolate icing.

Directions for Chocolate Icing
1. Place cream, butter, and sugar in  small saucepan and stir over medium heat until hot and bubbly.
2. Remove pan from heat and add chocolate, stirring slowly until smooth and silky. Add  vanilla and  salt. Taste and adjust sweetness to your taste. Cool for about 15 minutes before frosting the cake.

***

3. Chocolate Beet Cake 
This third recipe is closer to a vegetable cake just like a carrot cake or zucchini cake. 
(Adapted from Diana Rattray --Southern Food at About.com)

Ingredients:
2 cups all-purpose flour
1 - 1/2 tsp baking soda
1/2 tsp salt
1- 1/2 cups sugar
3/4 cup cocoa powder (use regular not Dutch Process)
3 large eggs, beaten
1 cup plus 2 Tbsp vegetable oil, Canola or corn oil
1-1/2 cups grated cooked beets
2 teaspoons vanilla
powdered sugar, optional

Directions:
Preheat oven to 350°
Combine flour, soda, salt, sugar and cocoa in bowl; set aside.
In mixing bowl, combine eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets.
Pour into greased and floured 9x13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.
Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.

Red Velvet Cake the Natural Way

My friend Louise over at Months of Edible Celebrations asked if I had a recipe for a Red Velvet Cake that doesn't use red dye. I do, but FYI: the color isn't the same nor is the taste. There's nothing like red food dye, the kind in the little bottles, to get that red color. I've tried the 'natural' red dye from Wilton's that I use in royal icing for Gingerbread Cooking decorating, but you have to use a lot of it, and for me, the color isn't 'true' and the cake tastes a little off.

So most red velvet cakes I've made have buttermilk and/or vinegar in them. The following recipe is as close as it comes to a 'natural' red, but don't be fooled, it's really a vegetable cake just like a carrot cake or zucchini cake.

Chocolate Beet Cake (Adapted from Diana Rattray --Southern Food at About.com)

Ingredients:
2 cups all-purpose flour
1 -1/2 teaspoons soda
1/2 teaspoon salt
1- 1/2 cups sugar
3/4 cup cocoa powder (use regular not Dutch Process)
3 large eggs, beaten
1 cup plus 2 tablespoons vegetable oil, Canola or corn oil
1-1/2 cups grated cooked beets
2 teaspoons vanilla
powdered sugar, optional

Preparation:
Preheat oven to 350°

Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets. Pour into a greased and floured 9x13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.

Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.

Since Red Velvet Cake probably came from the South, the original 'red velvet beet cake' probably had a 'boiled frosting' rather than a cream cheese or butter cream frosting.

I found the following recipe posted on the chowhound.com site in a discussion about 'natural' Red Velvet Cake. I love the story that goes with it. I haven't made it yet, but it sounds closer to a 'real' Red Velvet Cake because there's buttermilk & either the vinegar or beets. I think, though, that I would do a cream cheese frosting.

Chocolate Red Velvet Cake with Chocolate Icing

When I was growing up, I always wanted a simple chocolate cake for my birthday. I still do. This velvety chocolate cake gets its name from its smooth texture and reddish hue. The original recipe called for red beet juice—in some parts of the country it is called beet cake—but was altered by manufacturers who added red food coloring to the cake. "Red coloring is evil and dangerous for children and other living things," Carole Greenwood, a chef in Washington, D.C. told me. She refuses to use food coloring but loves this buttermilk-based velvety chocolate cake, and uses red wine vinegar or beet juice for the color. She also makes her version less sweet, using both good-quality cocoa powder and bittersweet chocolate.

For the cake:
1 cup unsalted butter
1/2 cup water
1/2 cup good-quality cocoa powder
2 extra-large eggs
1 tablespoon vanilla
1 cup buttermilk
1 1/2 teaspoons baking soda
2 tablespoons pickled beet juice or red wine vinegar
1 1/2 cups bleached all-purpose flour
1/2 cup cake flour
1/2 cup cornstarch
1 teaspoon salt
1 1/2 cups granulated sugar

For the icing:
1 cup heavy cream
1/2 tablespoon unsalted butter
2 tablespoons sugar
8 ounces bittersweet chocolate, finely chopped
2 teaspoons vanilla extract
1/8 teaspoon salt

1. Preheat the oven to 375 degrees and grease two 9-inch round cake pans.
2. Melt the butter in a small saucepan over low heat. Remove the pan from the heat, stir in the water and cocoa powder, and allow the mixture to cool.
3. Beat the eggs in the bowl of an electric mixer, then add the vanilla, buttermilk, baking soda, and beet juice or red wine vinegar and stir well.
4. Sift together the all-purpose flour, cake flour, cornstarch, salt, and sugar into the bowl. Pour in the butter and then the egg mixture and blend thoroughly on low.
5. Pour the batter into the prepared cake pans. Bake for about 20-25 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted into the center comes out clean.
6. Cool the cakes for a few minutes, then turn them out onto wire racks, and frost and fill the center with the chocolate icing.

Chocolate Icing
1. Place the cream, butter, and sugar in a small saucepan and stir over medium heat until hot and bubbly.
2. Remove the pan from the heat and add the chocolate, stirring slowly until smooth and silky. Add the vanilla and the salt. Taste and adjust the sweetness to your taste. Cool for about 15 minutes before frosting the cake.

Marge's Red Velvet Cake

My friend Marge hails from Pennsylvania. She and her husband Arnie are great bakers and cooks. On New Year's Eve she made fabulous red velvet cake in assorted mini bundt pans. I've blogged about Red Velvet Cake before, but I must say this recipe has some interesting twists that made it moist and delicious. There are no photos. We ate the cakes.

This recipe is for "Red Cake" from Greensburg, PA.

1/2 cup shortening
3 tbsp cocoa
1 1/2 cups sugar
1/2 tsp baking powder
2 eggs
1/4 tsp salt
1 cup buttermilk
1 tsp baking soda
2 cups cake flour
1 tsp vinegar
red food color ("2 whiskey glasses full")
1 tsp vanilla

Mix cocoa with red food coloring to make a paste. Cream shortening, sugar, and eggs. Add the cocoa paste and beat well. Add flour and baking powder and stir in buttermilk a little at a time. Add salt and vanilla. Add baking soda and vinegar by hand; do not mix too much. Bake @ 350 degrees for 40 minutes.

Icing:
1 cup milk
3 tbsp cake flour
1 cup sugar
1 cup shortening
1 tsp vanilla

Heat milk and flour, stirring to form a paste. Allow to cool. Mix sugar, shortening, and vanilla and stir into milk and flour paste until creamy. (Marge prefers just to dust the cake with powdered sugar, or serve the cake with ice cream instead of using this icing.)

Thanks, Marge!