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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Blue Velvet Cake   
    Categories: Cakes, Desserts, Dairy, Cheese, Chocolate   
         Yield: 9 servings   
       
       1/2 c  Butter, softened   
     1 1/2 c  Sugar   
         2 lg Eggs; room temp   
         1 ts Vanilla extract   
         2 ts Royal blue food coloring   
         2 dr Violet food coloring   
     2 1/4 c  A-P flour   
         1 ts Baking soda   
       1/2 ts Baking powder   
     1 1/2 tb Cocoa powder   
       1/2 ts Salt   
     1 1/3 c  Buttermilk; room temp   
         1 tb White vinegar   
      
   MMMMM--------------------------FROSTING-------------------------------   
        16 oz Cream cheese; softened   
       1/2 c  Butter; softened   
         6 c  Powdered sugar   
         2 tb Milk   
         1 ts Vanilla extract   
       
     Set the oven @ 350ºF/175ºC.   
        
     In another small bowl, combine the buttermilk and   
     vinegar and set aside. Grease two 8" round cake pans.   
     In the bowl of a stand mixer fitted with the paddle   
     attachment, or a mixing bowl with a hand mixer, cream   
     the softened butter and sugar until light and fluffy,   
     about five minutes. Mix in the eggs and mix in the   
     vanilla extract.   
        
     Mix in the blue food coloring, along with the violet   
     food coloring. Mix thoroughly to incorporate the color,   
     and adjust as needed.   
        
     In a small bowl, whisk the dry ingredients to combine.   
     Gradually mix the dry ingredients into the butter   
     mixture, alternating with the buttermilk. Mix until just   
     combined. Add additional food coloring if necessary.   
        
     Divide the batter evenly between the two prepared cake   
     pans. Bake the cakes for 24 to 26 minutes until they’re   
     set and a toothpick inserted into the center comes out   
     clean. Once baked, remove the cakes from the oven and   
     set them aside to fully cool.   
        
     In a mixing bowl, cream together the cream cheese and   
     butter. Mix in two cups of powdered sugar, milk and   
     vanilla extract. Gradually mix in the remaining powdered   
     sugar until the mixture comes together. Turn the speed   
     up on the mixer to whip the frosting until smooth.   
        
     Place one cake layer on a cake stand. Top the layer with   
     a generous amount of frosting, and place the second cake   
     layer on top. Frost the exterior of the cake using a   
     piping bag or offset spatula.   
        
     Molly Allen, Hood River, Oregon   
        
     Makes:   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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