hands-on time 20 min. to­tal time 4 hr. 20 min., in­cludes freez­ing

Better Homes & Gardens - - Food -

Red Vel­vet Cake

1 cup plus 2 Tbsp. all-pur­pose flour 2 Tbsp. unsweet­ened co­coa pow­der 3/4 tsp. bak­ing soda 1/4 tsp. salt 1/2 cup whole milk 1 egg 11/ 2 tsp. dis­tilled white vine­gar 11/ 2 tsp. vanilla 1/3 cup veg­etable oil 3/4 cup sugar

1 Tbsp. red food col­or­ing

Ice Cream

1/2 gal­lon eggnog ice cream (or vanilla ice cream, soft­ened, with

1 Tbsp. freshly grated nut­meg and 2 Tbsp. bour­bon stirred in)


1 cup egg whites (8 eggs), at room tem­per­a­ture 2 cups sugar


1. Pre­heat oven to 350°F. But­ter a 9×9-inch square cake pan, line with parch­ment pa­per, then but­ter pa­per.

2. In a medium bowl whisk to­gether flour, co­coa, bak­ing soda, and salt. In a sep­a­rate bowl whisk to­gether milk, egg, vine­gar, and vanilla.

In a large bowl beat oil and sugar with a mixer on medium un­til com­bined. Beat in one-third the flour mix­ture un­til just com­bined. Scrape sides of bowl; add half the milk mix­ture and mix just to com­bine. Add half the re­main­ing flour mix­ture, then the re­main­ing milk mix­ture and food col­or­ing, scrap­ing sides of bowl and mix­ing just to com­bine be­tween ad­di­tions. Beat in re­main­ing flour mix­ture un­til bat­ter is com­bined and uni­form.

4. Pour into pre­pared pan. Bake 20 to 25 min­utes or un­til a skewer comes out with a few crumbs. Cool in pan 10 min­utes. Re­move from pan and let cool com­pletely.


1. Line a 9×4-inch Pull­man pan (or 9×5-inch loaf pan) with plas­tic wrap. Spoon ice cream to within 1 inch of pan of the top.

2. Cut cake in half. Place half on ice cream in pan. Cover and freeze sev­eral hours or up to 1 month. (Wrap and freeze re­main­ing cake up to 2 months.)


1. In a large heat­proof bowl whisk to­gether egg whites and sugar. (Mix­ture will be thick and grainy.) (For a 9×5-inch loaf pan, re­duce egg whites to ³∕4 cup [6 eggs] and sugar to 1 ¹∕2 cups.)

2. Place bowl over a saucepan of sim­mer­ing wa­ter, be­ing care­ful that bowl doesn’t touch wa­ter. Whisk egg white mix­ture 10 min­utes or un­til 160°F, sugar is com­pletely dis­solved, and mix­ture is smooth. Re­move bowl from saucepan.

3. Beat mix­ture with a mixer on medium-high about 6 min­utes or un­til light, fluffy, glossy, and stiff peaks form.

TO FIN­ISH In­vert and un­mold cake onto a chilled serv­ing plate. Re­move plas­tic wrap. Cover with meringue, cre­at­ing peaks with the back of a spoon (see be­low). Re­turn to the freezer for at least 1 hour or up to 4. Im­me­di­ately be­fore serv­ing, toast meringue us­ing a culi­nary torch. If you don’t have a culi­nary torch, un­mold the cake onto a bak­ing sheet lined with foil. Cover with meringue as di­rected; freeze at least 1 hour. Place

oven rack 4 to 5 inches away from broiler; pre­heat broiler. Broil cake 2 to 3 min­utes or un­til peaks are golden brown. Trans­fer to a chilled serv­ing plate; serve im­me­di­ately. Makes 12 serv­ings. per serv­ing 377 cal, 12 g fat, 49 mg chol,

154 mg sodium, 64 g carb, 1 g fiber,

56 g sug­ars, 6 g pro.

Lightly press and lift a spoon to cre­ate swirls and peaks in meringue. Ridges and edges will toast quickly un­der a culi­nary torch or thebroiler.

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