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Talaya’s WAVE Cafe Dish Of The Day: Red Velvet Cake On A Bed Of Chambord

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Every weekday morning at 8:00, Pat & Kim announce my WAVE Cafe Dish of the Day. Then during the WAVE Cafe starting at noon, listen for the cue to call 1-800-520-WAVE (9283).

Talaya’s Quick Red Velvet Cake on a “Bed of Chambord”

This is actually a recipe I improvised on by adding the deliciously satisfying and very sexy raspberry liqueur, Chambord. It makes for a perfect Valentine’s desert. You will fall in love all over again!

Cake Ingredients:
1 (18.25 ounce) package German Chocolate cake mix with pudding
1 cup of sour cream
1/2 cup water
1/2 cup vegetable oil
1 (1 ounce) bottle red food coloring
3 large eggs
1 teaspoon vanilla

Cream Cheese frosting ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup (1 stick butter)
3 3/4 cups powdered sugar, sifted
1 teaspoon vanilla

Rectangular serving platter a bit larger than the cake and preferably with a slight dip in the center. (At Smart and Final I actually find the disposable although sturdy plastic ones work the best).

1/4 to 1/2 cup of Chambord

Preheat oven to 350 degrees with rack centered. Generously grease rectangular cake pan with solid vegetable shortening and dust with flour, and shake out excess flour. Cut wax paper to fit inside pan ( I prefer to be safe with both the flour, shortening and the wax paper).

In a large mixing bowl, blend cake mix, sour cream, water, oil, food coloring, eggs and vanilla with electric mixer on low-speed or about one minute. Scrape sides of bowl with rubber spatula and increase speed to medium and beat 2 to 3 more minutes, scraping down sides as needed. Batter should look well blended. Pour batter into pan and spread evenly.

Bake until cake springs back when lightly pressed with finger about 28 minutes. Cool on wire rack at least 30 minutes. Run a butter knife around the edge gently.

Before you remove the cake from the pan pour the Chambord into the center of the rectangular serving platter starting with the smallest amount without letting it pour over the sides. Gently remove the cake from the pan placing it upside down on another flat surface and remove the wax paper.

At this point it is a balancing act of placing the cake now right side up onto the rectangular plate with the Chambord at the bottom. (Thus Bed of “Chambord”!) Before all of this make sure the cake is COOL!!

Now for the frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low until combined about 30 seconds, Stop machine and scrape sides. Add powdered sugar a bit at a time, blending with mixer on low-speed until sugar is well incorporated about a minute. Add vanilla, then increase mixer speed to medium and blend until fluffy about one more minute.

Making sure the cake is cool, frost. Refrigerate for about an hour before serving. Once you cut the cake you are welcome to add more Chambord. For the children you can use the same recipe to make cup cakes, although no Chambord!

This recipe is always a hit!

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