It's beginning to look a lot like Christmas... everywhere you go... I LOVE Christmas and I can't live for finding more ways to surprise my family and friends in this magical time of year!
I'd never even heard of Red Velvet Cake until I met my hubs 20 years ago. This unique combination of sweet and tart waltzed into our lives and we've fallen in love with it ever since. To make this year of family, faith and love complete, I've combined my Mother In Law's famous Red Velvet Cake with my favorite Cheesecake and OH MY GOODNESS! This is SO YUMMY!
You'll need:
16 oz cream cheese (room temperature)
1/2 cup white sugar
1 TBL flour
Pinch of salt
1/4 cup heavy whipping cream
1/2 tsp vanilla extract
2 eggs (room temperature)
Mix all ingredients until smooth. Pour into a well sprayed springform pan. Place the pan on a cookie sheet along side a bowl of water and bake at 350* for40 minutes.
After you put your cheesecake into the oven and set your timer, start you red velvet cake.
You'll need:
1 box of White Cake Mix (brand of your choice)
3 eggs
1/4 cup oil
1 1/4 cup water
1 tsp vanilla extract
1/2 oz almond extract
2 oz red food coloring
2 cans of cream cheesecake frosting (brand of your choice)
Mix all cake ingredients (minus red food coloring) together until smooth and creamy,
Prepare your cake pans with a four based spray. Don't be stingy, go for it with all your spray!
Add your food coloring last and be gentle with your mix. This is a serious red color and is very unforgiving. Add to prepared baking pans and slide into the oven with your cheesecake at 350* for 30 minutes.
Let all layers cool completely. Assembly is one layer red velvet, one layer cheese cake and top with a layer of red velvet. Separate each layer with a thin layer of cream cheese frosting during assembly. Refrigerate to let all layers chill and bond together. This step is key in a perfect slice and serve situation.
Garnish as you wish. I prefer slivered almonds, but I could see a chocolate chip chop or even crushed peppermints.... use what makes you happy! Serve cold with a glass of milk or a big cup of coffee! This is the most rich and decadent dessert I've done in years! I'm so happy with it and I hope you will be too!
