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Red Velvet Cake with Pareve Tofutti Cream Cheese Frosting

Posted By elizabeth On December 13, 2009 @ 1:50 am In Shabbos Recipes | 1 Comment

red-velvet-cake

1 tablespoon unsalted margarine
3 ½ cups cake flour
½ cup unsweetened cocoa (not Dutch process)
1 ½ teaspoons salt
2 cups canola oil
2 ¼ cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring
1 ½ teaspoons vanilla
1 ¼ cups pareve milk
2 teaspoons baking soda
1/4 cup white vinegar

Preheat oven to 350 degrees. Place 1 teaspoon of margarine on each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until it melts. Remove pans from oven, brush interior bottom and sides of each with margarine and line bottom with parchment.

Whisk cake flour, cocoa, and salt in a bowl.

Place oil and sugar in a bowl of an electric mixer and beat at medium speed unitl well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring (be careful, the color may splatter). Add vanilla. Add flour mixture alternately with pareve milk in two batches. Add 2 Tablespoons of the vinegar. Scrape down bowl and beat just long enough to combine.

Place baking soda in a small dish, stir in the other 2 Tablespoons of vinegar and add to batter with machine running. Beat for 10 seconds.

Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove pans, flip layers over and peel off parchment. Cool completely before frosting.

Yield: 3 cake layers

Tofutti Cream Cheese Frosting
1 lb. tofutti cream cheese (room temperature)
3 teaspoons vanilla extract
1 cup (2 sticks) Fleischman’s margarine (cut into pieces, room temperature)
2 lbs. confectioners sugar (sifted)

In a bowl, with electric mixer, beat tofutti cream cheese and vanilla until light and creamy for 2 minutes.
Add margarine on medium speed until incorporated. Reduce speed to low. Gradually add sugar. Apply immediately.


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