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---------- Recipe via Meal-Master (tm) v8.05
Title: Yuletide Red Velvet Cake
Categories: Cheesecakes, Chocolate
Yield: 8 servings
--cake--
1 pk German chocolate cake mix
1 c Sour cream
1/2 c Water
1/4 c Oil
1 oz Red food color
Frosting-
1/2 c Flour
1 1/2 c Milk
1 1/2 c Sugar
1 1/2 c Butter, or margarine
1 Softened
1 tb Vanilla
Garnish-
1 Marzipan; 3 1/2 oz. tube
1 Red and green food color
1 Sugar
Recipe by: Pillsbury Classic Holiday cookbook #112
Heat oven to 350 degrees F. Grease and flour two 9-inch
round cake pans. In large bowl, combine all cake
ingredients at low speed until moistened; beat 2 minutes at
high speed. Pour batter into greased and floured pans. Bake
at 350 degrees F. for 25 to 35 minutes or until top springs
back when lightly touched in center. Cool 15 minutes;
remove from pans. Cool completely.
Lightly spoon flour into measuring cup; level off. In
medium saucepan, combine flour and milk. Cook over medium
heat until mixture is very thick, stirring constatantly.
Cover surface with plastic wrap; cool. In large bowl, beat
1 1/2 cups sugar and margarine until light and fluffy.
Gradually add flour mixture by tablespoonfuls, beating at
high speed until smooth. Beat in vanilla. Fill and frost
cake, using 1 cup frosting between layers. Divide marzipan
into 2 parts, making 1/4 and 3/4 portions. Knead a few
drops of red food color into 1/4 of marzipan. Form into 24
to 36 small balls to resemble holly berries. Knead a few
drops of green food color into 3/4 of marzipan. On surface
sprinkled lightly with sugar, roll green marzipan to
1/8-inch thickness. With 1 to 2-inch holly leaf cookie
cutter or paper pattern and sharp knife, cut 12 to 16
leaves. Arrange leaves and berries on top of cake. Store in
refrigerator. 12 to 16 servings.
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