Oklahoma Events Prairie Flavors


Red Velvet TREATS


T By Laura Araujo


his month, show love to your friends and family by whipping up some red velvet treats for them. The bright red color of red velvet was traditionally made with beet juice and enhanced by the cocoa in the batter. The Red Velvet Cookie Cake and Trifl e recipes take a shortcut by using a cake mix. For more red velvet recipes, like made-from-scratch red velvet waffl es and red velvet truffl es, visit OKL’s digital edition at www.ok.living.coop.


Red Velvet Cookie Cake Serves 12


For the cookie cake:


½ cup room-temperature butter 2 eggs


1 red velvet cake mix, unprepared 1 cup white chocolate chips


For the frosting:


4 ounces cream cheese ¼ cup butter


2 cups powdered sugar 1 teaspoon vanilla extract Pinch of salt Sprinkles


Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper. In a medi- um bowl, beat the butter with an electric mix- er. Mix in the eggs and the cake mix and beat until well combined. Stir in the white choco- late chips. (The batter will be thick.) Press the batter into an even layer in the bottom of the springform pan. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cookie cake to cool for 10 minutes. Run a thin knife around the edge of the pan and remove the side of the pan. For the frosting, combine the cream cheese and butter in a medium bowl. Beat with an electric mixer until combined. Slowly beat in the powdered sugar. Add the vanilla and salt and mix. Spoon the icing into a piping bag fi tted with a star tip. Once the cookie cake has cooled, pipe a border around the edge of the cookie cake. Decorate with sprinkles.


Red Velvet Trifl e Serves 12 to 16


1 red velvet cake mix


4 cups cold heavy whipping cream 16 ounces room-temperature cream cheese 2 cups powdered sugar 1 teaspoon vanilla extract


Prepare the red velvet cake mix according to package instructions. Divide the batter between two greased, fl oured baking pans that are slight- ly smaller than the trifl e dish. Bake according to package instructions, cool and remove the cakes from the pans. Use a serrated knife or


cake cutter to slice the cakes into 1/3-inch-thick rounds. In a large, chilled mixing bowl, whip the heavy cream until stiff peaks form. In a sep- arate mixing bowl, beat the cream cheese. Add 1 ½ cups of the powdered sugar and the vanilla and beat until smooth. Fold in all but 1 ½ cups of the whipped cream. Stir the remaining ½ cup of powdered sugar into the reserved whipped cream. To assemble the trifl e, place one slice of cake into the bottom of the trifl e dish. Top the cake with a generous layer of the cream cheese mixture, spreading it to the edges of the cake. Add another layer of cake, followed by more of the cream cheese mixture. Alternate layers, fi nishing with a layer of cake. Top the trifl e with the reserved whipped cream. Garnish with crumbs of the red velvet cake.


FEBRUARY 2017 19


Red Velvet Cookie Cake Photos by Laura Araujo


If viewing our digital edition, click here to see bonus red velvet recipes. Access our digital edition at www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


Red Velvet Trifl e


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