Tam’s Red Velvet Cake (with Sugar Free version)

Tam’s Red Velvet Cake

Note substitutions for sugar free version!

(Mark’s Most Favorite Chocolate Cake)

1/2 cup unsalted butter, softened at room temperature
1-1/2 cups granulated sugar or granulated sucralose
2 large eggs
2 ounces red food coloring or homemade red food coloring (beet or raspberry)
2 teaspoons white vinegar
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 tablespoons Hershey’s Special Dark baking cocoa
1 teaspoon Hershey’s Special Dark baking soda
1/4 teaspoon salt
1 cup buttermilk

FROSTING:
1 tablespoon cornstarch
1/2 cup evaporated milk
2 cups (4 sticks) unsalted butter, softened at room temperature
2 teaspoons vanilla extract
3-1/2 cups confectioners’ sugar or 1-3/4 cups sugar free confectioner’s sugar

For sugar free confectioner’s sugar:

Sugar free confectioner’s powdered/icing sugar recipe

1 cup Splenda (or other sugar substitute that measures cup for cup)
1 cup cornstarch
1 cup powdered milk

yields 1-3/4 cup sugar free powdered sugar

Blend in blender or process in food processor on high for 2 to 3 minutes stopping to scrape sides occasionally — about every 30 to 45 seconds — until ingredients very well blended together and texture is finely powdered.

 

Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely.

For frosting, combine evaporated milk and cornstarch in a small saucepan over medium heat. Stir until thickened, 2-3 minutes.

Cool to room temperature.

Beat butter and vanilla until light and fluffy.

Beat in milk cornstarch mixture.

Gradually add regular or sugar free confectioners’ sugar; beat until light and fluffy.

Spread between layers and over top and sides of cake.

Keep cake covered — in a cool area or the refrigerator — away from heat that can melt the butter frosting until ready to serve.  If refrigerating, remove 30 minutes to an hour before serving.