Purple Velvet Cake
Ingredients
2 1/2 c cake flour
1 1/2 c sugar
1 tsp unsweetened baking cocoa
1 tsp salt
1 tsp baking soda
2 eggs
1 c buttermilk, room temperature
2 Tbsp or 15 drops of purple food coloring
1 tsp white vinegar
1 tsp vanilla extract
Frosting
1 8 oz package cream cheese, room temperature
1/2 c butter or margarine, room temperature
1 lb confectioners’ sugar
1 tsp vanilla extract
Directions
1. Preheat oven to 350 F. Grease bottom and sides of three 8-inch round cake pans. Mix together the dry ingredients with wire whisk until well combined. In a separate bowl, combine all wet ingredients. (Note: 10 drops of blue and 15 drops of pink for a dark purple, or 24 drops of red and 16 drops of blue for a medium purple.) Gradually add wet ingredients into the dry ingredients, stir until well combined. Pour into greased and floured round cake pans. Bake for 20 to 25 minutes until toothpick inserted near the center comes out clean. Let it cool for 15 minutes and remove from pans on wire rack to allow cool completely.
2. Cream together the cream cheese and butter. Add the confectioners’ sugar and vanilla. Beat until smooth and creamy. Spread between layers and over top and sides of a cake.
Deviled eggs
8 hard boild eggs
1/2 tsp. salt
1 tsp. dry mustard
Dash of cayenne
2 tsp. mayo
2 tbsp. melted butter
1 tbsp. minced onion
Boil and cool eggs.
Cut eggs in half lengthwise and remove yolks.
Place yolks in a bowl and mix with other
ingredients.
Place filling back in egg white shells.
Sprinkle with paprika for colour.
Coconut Poundcake
6 Eggs
1 c. Shortening
1/2 c. Margarine
3 c. Sugar
1/2 tsp. Almond extract
1/2 tsp. Coconut extract
3 c. Flour
1 c. Milk
2 c. Coconut
Beat egg yolks with shortening and margarine. Gradually add sugar and extracts. Beat in flour alternately with milk. Add coconut. Beat egg whites and fold into batter. Bake at 300 F. for three hours in greased tube pan.
Dora Miner is a local cook and baker and writes a regular column for The Wetaskiwin Pipestone Flyer.