Pastel Red Velvet
20 mins. de preparación
25 mins. de cocción
30 mins. de descanso cooling
75 mins. en total
Porciones: 24 servings
PREHEAT oven to 350° F. Spray 13 x 9-inch baking pan with nonstick cooking spray.
COMBINE flour, cocoa and salt in large bowl. Combine buttermilk, beet juice and vanilla extract in small bowl; whisk to combine.
BEAT sugar and butter in large mixer bowl until smooth and creamy. Add eggs one at a time, beating well after each addition.
BEAT in one third of the flour mixture followed by half of the buttermilk mixture until incorporated. Beat in a third of the flour mixture and remaining buttermilk mixture until combined. Beat in remaining flour mixture. Combine vinegar and baking soda in small bowl (mixture will foam); stir into batter. Spoon batter into prepared baking pan.
BAKE for 25 to 28 minutes or until wooden pick inserted in center comes out clean. Remove from oven; poke holes all over top of cake with wooden skewer. Combine sweetened condensed milk and evaporated milk in small bowl; stir to combine. Drizzle over top of cake. Cool cake completely before frosting.
BEAT cream cheese and butter in large mixer bowl until smooth and creamy (should take about 4 minutes). Reduce speed to low and gradually add powdered sugar and vanilla extract. Increase speed to medium-high and beat until light and fluffy. Spread over top of cake.
DECORATE as desired. Store any leftover cake tightly covered in the refrigerator.
Amount Per Serving
Servings: 24 servings
|Calories from Fat||80|
|Total Fat 8g||13%|
|Saturated Fat 5g||26%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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