Red Velvet Cake

My mom made this for us every Valentine's Day along with a heart shaped meatloaf. It is a tradition I have continued on with my family. I have yet to find a better recipe for this cake however you have to follow it exactly with no substitutions or it doesn't turn out.

1 c. butter (no margarine or crisco)
1 1/2 c. sugar
2 eggs

Cream together. Add:

2 oz red food coloring
2 T. cocoa powder

Mix. Then Add:

1 c. buttermilk
2 1/4 c. flour
1 tsp vanilla
1 tsp salt

Add the salt and the vanilla to the batter and alternate the flour and the buttermilk.

Last of all, in a seperate bowl mix:
1 tsp baking soda and 1 T. vinegar

Let sit for a few minutes then add to rest of ingredients.

Bake in greased pan at 350 for 25 minutes (I use two rounds or heart shape but you can use rectangular as well).

When cool, frost with following recipe:

Frosting:
1 c. milk
4 T. flour

whisk together. cook til thick. cool in fridge. Once cool:

Beat together:
1/2 c. butter
1/2 c. crisco
2 c. powdered sugar
1 tsp vanilla

Beat very well. Add flour mixture a Tablespoon at a time. Beat til fluffy. Keep cake refrigerated.

***Sometimes I put White chocolate shavings on top if I want it to be prettier but tastewise it can stand on its own without them.

Sticky Toffee Pudding

This is a traditional English recipe and it is delicious.

1 C dates, chopped

1 t baking soda

4 T butter

3/4 C sugar

2 eggs

1 1/2 C flour

1 t baking powder

3/4 C brown sugar

6 T heavy whipping cream

1/2 C butter

Oven 350F; 30-40 min

Prepare an 8” square pan. Put dates in 10oz water and bring to boil. Add in baking soda and leave to stand.

Cream butter and sugar together. Add dates and all the liquid. Beat eggs and add to the rest of the ingredients. Fold in the flour and pour into pan (it’s very runny at this point). Bake.

To make suace, put brown sugar, cream, and butter into a saucepan. bring to boil and simmer for 3 min.

Cut the cake into 8 portions. Pour lots of warm sauce over the top of warm cake. Enjoy!

Pumpkin Gooey Butter Cake

CAUTION: BUTTER AND CREAM CHEESE GOODNESS AHEAD!

Pumpkin Gooey Butter Cake

Cake:
1 (18 oz) package yellow cake mix
1 egg
8 T butter

Filling:
1 (8oz) package softened cream cheese
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
8 T butter, melted
1 (16oz) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350

~Combine cake mix, egg and butter and mix well.
~Pat the mixture into the bottom of a lightly greased 9x13 baking pan
~Filling: beat cream cheese and pumpkin until smooth. Add eggs, vanilla and butter: beat. Add powdered sugar, cinnamon, nutmeg; mix well.
~Spread pumpkin mixture over cake mixture and bake for 40-50 min.
~Do not overbake; center should be a little gooey.