Ingredients
For Cake:
flour for all purposes: 2 1/2
sugar: 1 1/2 cups
baking soda : 1 teaspoon
fine salt: 1 teaspoon
fine salt: 1 teaspoon
vegetable oil: 1 1/2
butter : 1 cup
eggs: 2 large
red food color : 2 tablespoons
distilled white vinegar: 1 teaspoon
vanilla extract: 1 teaspoon
Cream Cheese Frosting:
sour cream cheese, soft: 1 kg
sugar filtered cups confectioners: 4 cups
sticks unsalted butter : 1 cup
spoon of vanilla extract: 1 teaspoon
Step 1:
Preheat the oven to 350 degrees F. A little oil and flour by 1 1/2-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, combine the oil, butter, eggs, food coloring, vinegar, and vanilla.
Step 2:
Using a dry mixer, mix the dry ingredients into the wet ingredients until combined and form a smooth batter.
Step 3:
Divide the cake dough evenly between the prepared cake pans. Place the pans in the oven evenly spaced. Bake, rotating the pans during cooking, until the cake comes off the side of the pan, and the toothpick inserted between the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run with a knife to the edges to release them from the sides of the pans. Once in a while, turn the cakes on a plate and rearrange them in a cool, circular place on top. Allow to cool completely.
Step 4:
Frost cake. Place 1 layer, round side down, in the center of the rotating cake stand. Using a knife palette or offset spatula spread Cream Cheese Frosting over the cake. (Spread enough snow to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, round side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.
Cream Cheese Frosting:
Yield: enough to freeze 3 cake (9-inch).
In a stand-alone mixer with paddle attachments, or with an electric hand-held mixer in a large bowl, mix the cream cheese, sugar, and butter at low speed until combined. Increase the speed, then mix until smooth and soft, about 5 minutes. (Sometimes turn off the mixer, and scrub the sides of the bowl with a rubber spatula.)
Lower the mixer speed down. Add the vanilla, raise the speed and stir for a while until smooth (loosen the bowl from time to time). Store in the refrigerator until it hardens, before using it. It can be stored in the refrigerator for 3 days.
tasty