The highlight of this cake is “Red Velvet” in a cream with chopped nuts Pecan, which is interesting to complement the chocolate flavor of the cake. Intervene nuts in cheese cream and cream with red cakes and then sprinkle the top of the finished cake with pecans. Taste of cake It turns out amazing, contrasting and at the same time harmonious. The cakes are super moist and do not need additional impregnation. You you can bake them in advance and keep them wrapped in 2 days plastic film. So they will become even softer and more tender. с друзьями: 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cakes
- Butter, for lubricating molds
- 2.5 tbsp. flour + optional to sprinkle molds
- 2 tsp cocoa powder
- 1 tsp soda
- 1 tsp salt
- 2 tbsp. granulated sugar
- 2 large eggs
- 1 and 3/4 Art. vegetable oil
- 1 tbsp. yogurt
- 1 tsp vanilla extract
- 1 vial of 30 ml. red food coloring
Cream
- 2 packs of 220 gr. cream cheese, room temperature
- 220 gr butter, room temperature
- 2 packs of 450 gr. powdered sugar
- 2 tsp vanilla extract
- 2 tbsp. finely chopped pecans
Recipes with similar ingredients: butter, flour varieties, cocoa, sugar, eggs, yogurt, vanilla extract, cheese curd, icing sugar, pecans
Recipe preparation:
- Bake cakes: Preheat oven to 175 ° C. Grease butter three round molds for cake layers with a diameter of 22 cm. and cover their bottom with parchment paper; oil parchment and sprinkle with flour.
- Sift flour, cocoa, soda and salt into a large bowl. In a separate in a large bowl, beat the granulated sugar and eggs. Gradually pour in vegetable oil. Add the flour mixture, alternating it with yogurt, starting and ending with flour, mixing well after each addition. Stir in vanilla and red food dye.
- Pour the dough evenly into molds and bake until a toothpick inserted in the center of the cake will not come out clean, about 40 minutes. Cool the cakes in the molds for 10 minutes, then lay out on the grills to cool completely; peel off the parchment.
- Prepare the cream: In a large bowl, whisk with a mixer. cream cheese and butter until creamy. Stir in the icing sugar until the mixture is smooth. Then mix vanilla and nuts, leaving 2 tbsp. l nuts for decoration. (You You can bake cakes and / or prepare the cream in advance in 2 days; wrap the cakes in a plastic film, and put the cream in fridge).
- Collect the cake by spreading cream on the cakes, the top and sides of the cake. Garnish with shelled pecans.
