Tuesday, May 10, 2011

Blue Velvet Cake with Marshmallow Creme Frosting

For Mother's Day I wanted to try something new. This my friends was so de-lish!

1 box White Cake Mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs (I ended up using 2 tbsp potato starch and 2 mashed bananas)
1 tbsp unsweetened baking cocoa
2 teaspoons royal blue paste food color (I used only 1 tsp)
1 toothpickful violet paste food color

1 jar (7oz) marshmallow creme
1 cup butter, softened
2 1/2 cups powdered sugar
1/8 tsp salt

1. Heat oven to 325. Grease two round cake pans.

2. In large bowl, beat all cake ingredients with an electric mixer on low speed about 30 seconds or until moistened. Beat on meadium speed 2 minutes, scraping bowl occasionally.

3. Divide batter evenly between pans, Bake 25 to 30 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.

4. In a large microwave bowl, microwave marshmallow creme uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.

5. If necessary, trim rounded tops of cake layers to flatten before assembling. Place 1 cake layer, top side down, on a serving plate; spread with 1/3 of the frosting. Top with 2nd layer, top side down. Frost sides and top of cake.

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