This is my Red Velvet Cake recipe and Cream Cheese Frosting made into a cake ball.
Red Velvet Cake
Makes 2 - 8" cake rounds
2 1/2 cups flour
1 /2 tsp salt
1 tsp baking soda
1 TBS cocoa
1 1/2 cup sugar
1 1/4 cup vegetable oil
2 oz (2 bottles) red food coloring
1 cup buttermilk
1 tsp vanilla
prep pans by using vegetable shortening and flour (I make a mix of flour and cocoa) on the pans (grease the pan then sprinkle the flour to coat the pan)
Heat oven to 325 degrees.
Sift the flour, salt, baking soda, and cocoa together in a medium bowl
Cream sugar and oil together in a large mixing bowl (takes 3 - 5 minutes)
When the mixture is well creamed add in the eggs one at a time. Mix well.
Slowly add in the food color and vanilla.
Alternately add in the flour mixture and the buttermilk. Begin add end with the buttermilk.
Pour into the prepped pans.
Bake for 28 - 30 minutes.
They also make great cupcakes. Or to make the cake balls pour into a prepped 9 x 13 pan. Bake for 30 minutes.
Cream Cheese Walnut Frosting
8 oz cream cheese, softened
1/2 cup butter, softened
1 # ( 4 cups) powder sugar
1 tsp vanilla
1/2 cup - 1 cup chopped walnuts (optional) You can also use pecans
Cream the cream cheese and butter. Add the vanilla and powder sugar. Mix well.
Fold in the nuts.
* To make the cake balls. Crumble the cooled red velvet cake. Add the cream cheese frosting. Refrigerate the mixture for several hours. Scoop by the tablespoon full onto a pan. Refrigerate for another hour or two. Melt white candy coating. Dip each the cake balls into the white chocolate. Let set or refrigerate until set.