- 10
Ingredients
- Cake:
- 1/2 cup sour cream
- 1/4 cup unsweetened cocoa powder, sifted
- 1 bottle liquid red food colouring
- 1 tsp vanilla
- 3 cups sifted cake flour
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 cup oil
- 1 1/2 cups sugar
- 2 eggs
- 1 cup buttermilk
- 2 tsp vinegar
- 1 1/2 tsp baking soda
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cub butter, softened
- 1 tsp vanilla
- 4 cups icing sugar
Preparation
Step 1
Preheat oven to 350F. Grease 2, 9" round baking pans. Line bottom of pans with parchment paper; grease parchment paper and dust with cocoa. Stir together sour cream, 1/4 cup cocoa, red food colouring and vanilla, until mixture is smooth and well blended; st aside. Combine cake flour and salt; set aside. Using medium speed of an electric mixer, beat together butter, oil and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream mixture until blended.
Mixing by hand with a rubber spatula or wooden spoon and beginning and ending with cake flour mixture, add cake flour mixture alternately with buttermilk to butter mixture, stirring just until blended. Combine vinegar and baking soda. Add vinegar mixture to batter, stirring just until blended. Pour batter into prepared pans. Bake for 30 to 35 minutes or until a cake tester inserted in centres comes out clean. Cool cakes in pans on racks for 10 minutes. Invert cakes onto racks, remove parchment paper and cool completely. Place one cake layer on a serving plate.
Using medium speed of an electric mixer, beat together cream cheese, butter and vanilla until smooth. Gradually beat in icing sugar until fluffy. Spread cake thickly with some of the cream cheese frosting. Place second cake layer on top. Spread remaining cream cheese frosting over top and sides of cake. Refrigerate until serving.