Red Velvet Layer Cake To Be Delivered and Recipe

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Send A Red Velvet Layer Cake to a friend for a special birthday suprise.

As a special treat, we'll give you a recipe for the Red Velvet Layer Cake....it's pretty darn hard. Do you really have the time to make it yourself? Otherwise, let us do the work for you. Sit back and relax, and just pick, click and ship.

There's a handwritten card for this cake in your mother's old recipe box. And we still make it the very same way – with all fresh ingredients and loads of pecans. You won't forget this one! 3½ lbs. – Serves 12-14.

----------- Shipping:

Standard Service - Normal delivery will be 5-7 business days after shipping. Standard shipping will apply unless Express is requested. We ship UPS whenever possible. Please provide complete street addresses, including any apartment or suite numbers. Note: If ordering more than one item, your order may arrive in separate packages or on different days.

Express Service – Express Service is for delivery within 2-3 business days after shipping. Express Service is required for AK & HI. Orders received after 10:00 am EST will be processed the next business day. Perishable items may not ship on Wednesday under the Express option, if the travel time will not allow for package to arrive on Friday. Shipping charges are not refundable due to late shipment, only late delivery.

Perishable items will not be shipped on Friday, to avoid spoilage of items held in transit over a weekend. Shipping charges are not refundable due to late shipment, only late delivery.

Saturday Delivery Super Express Service - UPS Saturday delivery is not available to all locations. Please call our Customer Service Department (Mon-Fri, 8am-5pm) to inquire if this option is available in your delivery area. An additional charge of $20 (per item quantity) will be applied to the Express fee for Saturday delivery .

U.S. Mail - We ship only select items to P. O. Boxes and APO/FPO addresses. Tracking of USPS deliveries is not available.

PLEASE NOTE - Perishable items are shipped UPS on Monday & Tuesday, unless Express is requested. These must be delivered to street addresses and refrigerated or frozen upon receipt.

However, we cannot be responsible for loss or spoilage of items shipped to improper addresses or where no one is available to accept delivery.

During seasons of extreme heat, some products may require upgraded delivery services to ensure maximum quality. (See table below.) Items ordered together may be delivered separately.

We ship UPS whenever possible. Please provide complete street addresses, including any apartment or suite numbers. Note: If ordering more than one item, your order may arrive in separate packages or on different days.

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And now for our secret recipe!

Ingredients

Vegetable oil for the pans

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Cream Cheese Frosting, recipe follows

Crushed pecans, for garnish

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:

1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

sm 4.11