Red Velvet Cake

Ingredients

• 2½ cups all purpose flour
• 1½ cups + 2 tbsp sugar
• ¾ tsp soda
• ¾ tsp salt
• 1½ tsp cocoa powder
• 1 cup buttermilk
• 2 eggs
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 20X
• 1 cup vegetable oil
• ⅓ cup Amoretti® Natural Red Velvet Artisan Flavor
• 1 tbsp + ½ tsp red food color
• 1 tsp white vinegar

• 8 oz softened cream cheese
• 1 cup sifted powdered sugar
• 1 tsp Amoretti® Vanillin Extract Natural W.S. 10X
• ½ cup corn syrup

Directions

1. Preheat oven to 350°F.
2. Spray and flour (or use a floured spray) to prepare the bundt cake pan.
3. Sift dry ingredients together, set aside.
4. Whip eggs and sugar until light and fluffy.
5. Add oil and Madagascar Bourbon Vanilla, mix just to combine.
6. Alternate adding the dry ingredients and buttermilk.
7. Scrape the bowl and mix again.
8. Add vinegar, mix just to combine.
9. Add food color and Red Velvet Artisan, and mix.
10. Scrape bowl and finish combining batter by hand, so as not to over-mix.
11. Pour batter into bundt cake pan and bake for approximately 55 minutes or until a skewer comes out clean.
12. Cool for 15 minutes in the bundt cake pan.
13. Turn over onto a rack and remove the bundt cake pan.

10. Using a paddle attachment, mix the softened cream cheese while you are sifting the powdered sugar and measuring out the corn syrup.
11. Scrape the bowl and mix again until smooth.
12. Add sifted powdered sugar and mix, scraping the bowl a couple of times.
13. Add the corn syrup slowly, scraping the bowl a couple of times.
14. Add Vanillin and mix.
15. Heat the mixture very slowly in the microwave, only for about 10 seconds, just to warm it.
16. Drizzle over bundt cake and decorate with berries, pomegranates, or any other red garnish.