- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened 1 large egg
- 2 teaspoons cocoa powder
- 2 teaspoons liquid red food coloring
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon baking soda
- 2 teaspoons cider vinegar
Cream Cheese Frosting
- 4 ounces cream cheese, softened 1 teaspoon pure vanilla extract
- 1 cup sifted confectioners' sugar
- 3 to 4 tablespoons milk (add more for extra/thinner consistency)
- Preheat oven to 350 degrees. Grease and lightly flour or use non-stick cooking spray to 6 mini-Sundt pans.
- In a medium bowl, sift flour and salt together, set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 to 5 minutes. Add the egg and mix well. Alternate the flour mixture with the buttermilk, beginning and ending with flour mixture. Mix in the vanilla extract.
- In a small bowl, mix the red food coloring and cocoa powder until its thick, then add this to the batter and mix well. In another small bowl, mix the baking soda and cider vinegar. It will foam. Add to the batter immediately and mix until it's fully mixed in the batter.
- Divide the batter evenly into the prepared pans. Bake for 15 to 20 minutes, or until the center is fully cooked and the cake springs back when touched. Let cool for 5 to 10 minutes in pan, remove cakes from pans, and let them cool completely.
- In a large mixing bowl, beat the cream cheese and vanilla until smooth. Add the sugar and milk. Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. If the frosting is too thick, add milk to a desired consistency.
- Drizzle the frosting over the cakes. Decorate with sprinkles or favorite candy
Send us your favorite recipe! It could be featured in an upcoming issue. If it is featured, you will receive a $25 bill credit. Please send all recipe submissions directly to the Yellowstone Valley Electric Cooperative office.