Pastel Red Velvet

Pastel Red Velvet

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20 mins. de preparación

25 mins. de cocción

30 mins. de descanso cooling

75 mins. en total

Porciones: 24 servings


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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.

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 Fat80
 %Daily Value*
Total Fat 8g13%
Saturated Fat 5g26%
Cholesterol 40mg13%
Sodium 230mg10%
Carbohydrates 38g13%
Dietary Fiber 0g0%
Sugars 28g
Protein 4g
Vitamin A6%
Vitamin C0%
* Percent Daily Values are based on a 2,000 calorie diet.
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