Wednesday, December 14, 2011

SophistiKat's "Dessert of the Month"

For the December installment of "SophistiKat's Dessert of the Month" I present an all time favorite dessert from one of my FAVorite female entrepreneurs.

B. Smith is one of the most known female entrepreneurs in the African American community. Known as the "Black Martha Stewart" she has got it GOING ON!! She has her hands in every pot!! Modeling, hosting her own TV show "B. Smith with Style", a line of home products, and of course her own restaurant"B. Smith's". 

A Favorite dessert for the Holiday season (and in most families year round) is Red Velvet Cake. This delicious treat is also a menu favorite at B. Smith's restaurant. 
(If you haven't been, then in 2012 put a trip to D.C. on your calendar and make sure you stop in.  Try my favorites and have you some Sweet Spiced Wings, Fried Green Tomatoes, and RED  VELVET CAKE!! Mmph ;") makes my mouth water!!)

For those who won't be headed that way. .I present the recipe for you to whip right on up in your kitchens at home for this Holiday.

"B. Smith's Red Velvet Cake"

2 cups cake flour
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 3/4 cups sugar
4 large eggs
1 cup milk
3 teaspoons red food coloring
1 teaspoon vanilla extract
Buttercream Frosting 

Buttercream Frosting
6 cups powdered sugar
1 cup (2 sticks) butter, softened
4 to 6 tablespoons heavy cream
2 teaspoons vanilla extract

Preheat the oven to 350 degrees. 
Grease and flour two 9-inch cake pans. 
In a large bowl, stir together the flour, cocoa, baking powder, and salt. In another large bowl, cream together the butter and sugar until light and fluffy. 
Beat in the eggs one at a time. 
In a small bowl, combine the milk, food coloring, and vanilla. Using a spatula, fold into the egg mixture the flour mixture alternating with the liquids, ending with the dry ingredients. 
Mix all the ingredients together until light and fluffy. 
Pour the batter into the pans and bake about 30 to 35 minutes or until a toothpick comes out clean.
Cool in pans 5 minutes before turning out onto racks.

*When the cakes are completely cool, frost with Buttercream Frosting between the layers, on the sides, and on top of the cake.

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