Ingredients
1 1/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder
1 tbsp red colouring
1/4 cup soft unsalted butter (about 50g)
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup buttermilk (I used 1/2 cup low fat milk plus a few drops vinegar)
1/2 tsp vinegar
1/2 tsp baking soda
Cream cheese frosting
125g cream cheese
50g unsalted butter ( I used SCS salted)
110g icing sugar (mine, 1/2 cup)
1 cup fresh cream, whipped until stiff
Method
1. Preheat oven to 175 degrees Celsius.
2. In one container, sieve flour, baking powder and salt. Set aside.
3. In a small container, combine cocoa powder and red coloring and stir well until form a paste. It's ok to add a little water in case it's too sticky.
3. Using a mixer, beat butter with sugar until light and fluffy. Add egg, beat until blended. Add vanilla extract and cocoa powder mixture, beat until well blended.
(I think it is ok to add cocoa powder and red coloring separately without mixing them beforehand)
4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F)
5. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into a 6" baking pan and bake it for 50mins or until cooked.
6. Let cool on wire rack.
7. Once cool, slice cake into two and spread cream cheese filling.. top it with the rest of ur cream cheese too... chill for a few hrs.. slice and enjoy!
*** note the recipe is halved from the Mystery Cake recipe, so it uses 6 inch tin. I used 8 inch tin (coz i dont have 6 inch! ouch!) the cake definitely will look good standing taller :)
Cream Cheese frosting:
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.
got the recipe from here:http://adorablecupcakes.blogspot.com/2011/01/cake-that-stops-traffic
1 1/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder
1 tbsp red colouring
1/4 cup soft unsalted butter (about 50g)
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup buttermilk (I used 1/2 cup low fat milk plus a few drops vinegar)
1/2 tsp vinegar
1/2 tsp baking soda
Cream cheese frosting
125g cream cheese
50g unsalted butter ( I used SCS salted)
110g icing sugar (mine, 1/2 cup)
1 cup fresh cream, whipped until stiff
Method
1. Preheat oven to 175 degrees Celsius.
2. In one container, sieve flour, baking powder and salt. Set aside.
3. In a small container, combine cocoa powder and red coloring and stir well until form a paste. It's ok to add a little water in case it's too sticky.
3. Using a mixer, beat butter with sugar until light and fluffy. Add egg, beat until blended. Add vanilla extract and cocoa powder mixture, beat until well blended.
(I think it is ok to add cocoa powder and red coloring separately without mixing them beforehand)
4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F)
5. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into a 6" baking pan and bake it for 50mins or until cooked.
6. Let cool on wire rack.
7. Once cool, slice cake into two and spread cream cheese filling.. top it with the rest of ur cream cheese too... chill for a few hrs.. slice and enjoy!
*** note the recipe is halved from the Mystery Cake recipe, so it uses 6 inch tin. I used 8 inch tin (coz i dont have 6 inch! ouch!) the cake definitely will look good standing taller :)
Cream Cheese frosting:
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.
got the recipe from here:http://adorablecupcakes.blogspot.com/2011/01/cake-that-stops-traffic
