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Red Velvet Cake IV

"The conventional red cake with a white chocolate cream cheese icing."

Ingredients :

1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce crimson meals coloring
three tablespoons unsweetened cocoa powder
3 cups all-motive flour
1 cup buttermilk
1 teaspoon vanilla extract
half of teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
2 (eight ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 tiers F (one hundred sixty five levels C). Grease and flour 3 eight inch pans.
In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after every addition. Mix food coloring with cocoa and add to mixture.
Add flour alternately with buttermilk. Add vanilla and salt.
Mix baking soda with vinegar, and gently stir into mixture. Be careful no longer to over blend.
Divide batter into three prepared eight inch spherical pans. Bake at 325 stages F (one hundred sixty five tiers C) for 25 minutes. Allow to chill.
To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and permit to chill to lukewarm. In a huge bowl, beat the cream cheese till light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it's miles the consistency of whipped cream, then use to fill and frost the cake.

Notes :

Reynolds® Aluminum foil can be used to hold food wet, cook it evenly, and make easy-up less difficult.

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