Mini Red Velvet Cake

By Cindy_Wicker

Ingredients

• FROSTING:
• 2 tablespoons butter, softened
• 6 tablespoons sugar
• 2 tablespoons sour cream
• 2 tablespoons beaten egg
• 1 tablespoon red liquid food coloring
• 3/4 teaspoon white vinegar
• 1/4 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1 tablespoon baking cocoa
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup buttermilk
• 2 tablespoons plus 1-1/2 teaspoons all-purpose flour
• 1/2 cup 2% milk
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract

Details

Servings 6

Preparation

Step 1

In a small bowl, cream butter and sugar until light and fluffy. Beat in the sour cream, egg, food coloring, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.
Pour into three 5-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 350° for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover; cool to room temperature.
In a small bowl, cream butter and sugar. Beat in vanilla and milk mixture until fluffy. Spread frosting between layers and over top and sides of cake. Yield: 6 servings.

Nutritional Analysis: 1 slice equals 378 calories, 21 g fat (13 g saturated fat), 78 mg cholesterol, 374 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.