A *New* Take On Red Velvet

Have you all felt ignored lately?

I am truly sorry!

Since starting Effie's blog,

I have just been so excited and

inspired to create her work ...

...that I haven't had much time

to devote to new recipes for this one.

But, I have one today

that is going to

KNOCK YOUR SOCKS OFF!

In fact ... just go ahead

and remove them completely now!

I recently pinned this recipe

from GuiltTaste.Com ...

the article caught my attention

with it's title :

The Original Red (Wine) Velvet Cake
Here is my take on her recipe:

Ingredients

adapted from Stella Parks

1 1/2 cups Red Wine

1 cup Cinnamon Candies, like Red Hots

 2 3/4 cup All Purpose Flour

1/2 cup Cocoa Powder

1 lb. Butter, unsalted

2 tbsp. Vegetable Oil

3 cups Brown Sugar

1 tsp. Salt

Scrappings of 2 Vanilla Beans

2 1/4 tsp. Baking Soda

3/4 tsp. Baking Powder

1/4 tsp. Cinnamon

6 Large Eggs

1 tsp. Vanilla Extract

Method

Preheat oven to 325 degrees.

Place red wine {I used the brand Cupcake, flavor Red Velvet - thought that was fitting!} and cinnamon candies in a small sauce pan and bring to a boil. Candies will met - set aside to cool.

Sift flour, baking powder, baking soda, cinnamon and cocoa, set aside.

On a stand mixer with the paddle attachment, stir butter, oil, sugar, salt and vanilla beans on medium speed until light and fluffy. Add eggs, one at the time, and mix on low until well combined. In 3 equal parts, add flour and wine, alternating until batter forms and is smooth. Stir in vanilla extract.

Pour batter into greased pans and bake for 30-35 minutes, or until a toothpick comes out clean when tested in the center of the cake. Turn out onto a cake plate or stand and let cool. Ice with Vanilla Bean Cream Cheese Frosting or this Cooked Cream Cheese Frosting.
*NOTE: I used the cooked cream cheese frosting for the first time with this cake and I HIGHLY recommend trying it ... it's so creamy and light on the palate. And, to top it off, it's not even half as sweet as the regular version!!

Did you know that Red Velvet

originally got it's name 

because of it's velvety texture!?

I never would have guessed that ...

most scratch-made Red Velvet's

I've tasted have been lifeless and dry.

Well, not this one

my dears!!

Wow!!

It's the silkiest, moistest

Red Velvet I have ever 

made - or tasted, for that matter!

This recipe has completely

changed my cake perspective!

One just can't go back to

BLAH

when she's reached greatness!!

 My addition of Red Hots really 

take it over the edge ... there's just this deep richness 

of flavor I've never experienced before!

It's quite an amazing cake!

Enjoy and Happy Baking!