I made this for Christmas dinner. I made 2 layers of cake, with a layer of cheesecake in between. It was awesome.
I followed the comments here to replace the red velvet recipe and reduce it to 3 layers and was glad I did (it was still so rich, and if I did the frosting again I would halve the amount of sugar). I also agree it is a (many-stepped) labor of love! I replaced the coconut ball topping with white chocolate truffles. Thanks for all the comments here on adjustments!
Totally love this. I made it for Thanksgiving 2013, when the issue flew off the shelf into my shopping cart. I changed it up a bit with a traditional red velvet cake and cream cheese icing. I made the chocolate leaves on the backs of fresh bay leaves. So much fun!! Making again for New Years eve this year :)
I made this cake and it was wonderful. Delicious too plan to make it again this Christmas
Love this! I made this during the holidays and for friends at lease 10 times!! One year I did chocolate cake layers instead of red velvet and it was Delicious!! I did not care for the red velvet recipe so I started using my own!! Big hit! Beautiful cake!!
Absolutely delicious and very beautiful. Everyone loved it. I did not, however, use the red velvet cake recipe that was included. I have been making red velvet cake since the 70s and have always used the buttermilk recipe. This recipe has always come out delicious. Thank you for this lovely recipe. The addition of the 2 cheesecake layers was genius and the instructions were very clear. This may reappear on my dinner menu for Valentine's Day. :)
I made this cake 2 years in a row and it was great.
Made this to bring to Christmas Eve dinner and it was superb! It was time consuming and very LARGE. In fact, we cut each slice in half and it was more than enough per person. I took the advice of previous writers and used the Duncan Hines Red Velvet cake mix. I needed two boxes for all 3 layers, which left enough over to make cupcakes for the grandkids! It was just a fabulous cake, however, I would not make it as described in the future. I believe that half the recipe (2 red velvet and one cheese cake layer) would have been more than enough. Since I was bringing it as a guest to a dinner, I did not want to change anything now, but in the future I would definitely only halve the recipe. It still would be delicious. I did take someone's suggestion and brought and electric knife to slice it. Worked like a charm, thank you! I also froze the sections over night and used a bit of the frosting in between the layers. So to all of those who tried this before me - THANK YOU!
AVOID at all costs. The red velvet cake was horrible, no taste and dry. Read the one star reviews - it was the worst. The cheese cake layers were good. The icing was way too sweet. Again, something is wrong w/recipe - red velvet so dense, my guests asked if the cake had been frozen. HORRIBLE. We threw it out.
I made this cake last year for Christmas. It is a time consuming cake to make--but, worth every moment. It looked like a professional cake and tasted AMAZING! I had so many compliments on this cake; including the pastry chef from The Mansion in Dallas. One of the most exclusive restaurants in Dallas. I decorated the top with sugared cranberries. (Used separate recipe for that). It looked amazing with the cranberries on top and around the bottom edges of the cake. I've seen several comments regarding the cake density & moistness. The red velvet portion of this cake is a bit denser than a typical cake; but, it needs to be a bit stiffer to support the weight of the cheesecakes on it. I followed the recipe exactly and it turned out beautifully. I would definitely recommend making this for a special occasion.
VERY DELICIOUS CAKE! Every part of this cake is amazing! Everyone will ohh and ahh over the look and taste!! If you have some time, I would definitely recommend this for any gathering!
This cake is wonderful! I did a trial run to make sure it was holiday-worthy; and it was. I did make a few changes. I added 1/2 cup of oil and a pinch of salt to the red velvet recipe. It was perfectly moist. I added 8oz cream cheese and 1 tsp vanilla to the frosting. It is labor intensive, so don't be in a hurry when you are making this. I let each layer cool then froze for a few hours. I also put just a tad of icing between each layer to keep it from sliding. After applying icing, I froze the cake overnight. I let it thaw and it held its shape perfectly. Next time I make it I am going to make two cakes with the recipe instead of one by slicing the red velvet cakes. It was far too tall to fit into a cake carrier or refrigerator. Eat sparingly as it is very rich and will upset your tummy. Forgot to mention, I also replaced the water with heavy whipping cream.
I made this for Christmas last year and it was amazing.....such a hit and Beautiful too!
Im not a great cake maker but this cake made me great once
I made this cake using my red velvet cake recipe and it turned out awesome,my recipe yields 4 layers so you can make two separate cakes having only one layer of cheese cake. I didn't like the frosting so I used the classic cream cheese frosting. This cake is outstanding and beautiful and my family and friends LOVE IT, OMG
I have a question, please. The cheesecake portion calls for white chocolate morsels. I can only find white baking chips and notice that the ingredients contain no cocoa butter. Is this what I use or should I cut up white chocolate bars?
The cake was pretty but the red velvet layers were nearly inedible. Dry,tasteless. It was also impossible to store and cut. My daughter ask if the cake pans were suppose to be larger so as not to be so tall. It was expensive and extremely time consuming for such a let down. Did you actually try this cake. It makes me doubt other recipes I might want to try..
Made the cake just like the recipe read. Awesome, delicious and impressive. No adjustments needed!
I gave this recipe 3 stars because it is way too big and over the top. If you're not confident in the steps (not to mention the expense!) of making this recipe, it can definitely be intimidating for the novice baker. Using white chocolate chips in the cheesecake (need a dab of Crisco in there during the melting process, as there are no cocoa solids in white "chocolate!"). I think this is an odd texture for cheesecake. Also, the red velvet needs a different acid -- vinegar -- not sour cream (the sour cream actually belongs in the cheesecake layer!). This might account for the dense cake. Also, need to adjust cocoa powder, which also leads to the lackluster chocolate taste in the red velvet cake. I would rather use a different recipe for New York style cheesecake and red velvet and cut down the layers to one cheesecake and two red velvet.
I've made this twice in the past week. After reading all of the other reviews, I let the ingredients sit to room temperature. The cheesecake layers are amazing. I placed a pie dish 1/2 filled with water on the bottom rack of the over while they were baking and they came out great, no cracks. The first cake I made, I followed the red velvet recipe. I took it to a party and I got a lot of comments about it being very dense. I myself thought it was a bit bland. The second cake I made, I used a red velvet box cake and it was great. It looked just like the photo. Everyone loved the icing. I made it for the holidays so I put crushed candy cane on top of the cake and it gave it an extra bit of flavor and some texture. I will definitely make this again, probably with the box cake or a different red velvet recipe. I would love to know if anyone has substituted the white chocolate in the cheesecake layers for a milk or a dark chocolate? I may try a chocolate version this weekend....
I tweaked this recipe..I read the reviews and someone said the red velvet layers were dry and someone else said the cake was too tall and fell apart when you cut it. So, I used red velvet cake mix and made two layers. Then, I made half the recipe for the cheesecake layer having one layer. (so then, I have 2 red velvet and 1 cheesecake layer) Then, I made half the icing recipe. Then, it was perfect, a good size cake that wasn't too big for us.
My son and I made this cake together and for that alone the recipe deserves 5 stars. We thought there must have been a mistake for baking time for the cheese cake and I guess we over baked it…probably our fault, I will never know because I will never spend so much time on something that looked like this did. Some where my son did take a picture of this and when I find it I will post it….for that I give this cake a 5 star rating for it reduced everyone to tears with uncontrollable laughter. Once assembled it wouldn't even fit in the refrigerator. Frosting this giant leaning tower was a hair ripping experience and the end result looked horrifying to say nothing of the calories. It was delicious, but one bite was too much. Yikes!
I've made this cake three times now in three weeks. Everyone goes crazy over and begs me to make it again for different dinner parties. It has come out perfect every single time. It is a lot of work so you have to love baking. I use a water bath for the cheese cake and never a crack. I use Duncan Hines Red Velvet Cake mix. But the rest of the recipe is to the letter. I do icing between the layers and the cake never comes apart when I cut it. The frosting calculations is plenty. It is a heavy cake and very filling. For those who ask I cut a piece in half. Something tells me I am going to have to make this cake every Christmas for my family and friends.
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My mother made this for Christmas a and the cake turned out just as pictured. I initially thought the red velvet cake did not have much flavor and was a little on the dry side, but the red velvet cake tasted much better/ moister the next day and seemed to get better every day. I actually could not stop sneaking slices! The cheesecake and frosting were perfectly rich and heavenly.
I purchased the Southern Living magazine specifically for this recipe. The final product was honestly disappointing to me. The red velvet cake was hard and dense (I recognize that you need a dense cake to support the layers of cheesecake) and I didn't over bake. The cheesecake recipe I felt was too cheesy. I loved the concept of this recipe but would use my own recipes to build this cake. I did find the use of disposable cake pans really easy to use.
I made this cake for New Years Day dinner! What a spectacular treat! I too thought my cake was dry and dense, but realize it had to be dense to support the cheesecake. I may have also let it bake longer than it should. My frosting turned out perfect and I thought tasted magnificent! In fact, I will probably use that recipe again in the future! I followed the recipe to a T! My family and friends were pretty excited about it too! I will definitely make this again! Thank you for such a beautiful creation.
For 13 years I have baked the cake on the cover of southern living for my supper club Christmas gathering. Without excretion everyone of them have been spectacular!! This year's cake was a nightmare and I wondered I'd southern living did not test this recipe. Suggestion of 8 inch disposable pans was a mess as cakes did nor release easily. The red velvet was dry and I should have gone with my instinct that two bottles of food coloring was way too much. Icing was basically tasteless not to mention that this was a quite an expensive cake to make. I ended up dumping the entire cake and making my tried and true red velvet. I broke the 13 year tradition and hope I can start it again next year.
I chose this recipe for our Christmas Dinner. It was beautiful! It wasn't as difficult as I had first thought. Many compliments! I do think if I would make this again, I would use another red velvet cake recipe.
The cake was a show stopper - it looked lovely. Like other reviewers the red velvet tiers were a bit dry. The whole cake is way too rich. We all love cheesecake but adding more white chocolate to those layers seemed unnecessary and the frosting was much too sweet/rich. I won't make again.
So after reading many reviews I made a few changes to the recipe. First I halved the cheesecake recipe and made the cake with one cheesecake layer and 2 red velvet layers (froze the 3rd layer for later time). The icing I changed by melting the chocolate in 1/2 cup of heavy cream instead of boiling water and adding chocolate. Mixing it with water didn't make sense to me since water will seize chocolate. The cake was delicious but rich. I made it for a dinner party with friends and it was enjoyed by all. I will definitely make this again.
I made this recipe for Christmas dinner....it was amazing!
This was OUTSTANDING with a few alterations: 1) after reading reviews, I used another red velvet cake recipe that turned out great (Paula Deens). The cheesecake layers in this recipe are great as is. I added 8 oz of cream cheese to the frosting. Frosted once, chilled, then frosted again for a thick coat. Decorated with real holly leaves, berries, and white chocolate truffles. family/friends thought it had been bought at a local bakery. FANTASTIC THANKS.
I did not bake this, my coworker did, so I can't rate the process. But it was divine. Delicious and a beautiful presentation.
This is a beautiful Christmas cake. However read the recipe carefully because it is very time consuming. Since other reviewers had trouble with the layers sliding around we put a thin layer of icing between the layers which kept the layers from moving. TIP: We used an electric knife to slice the cake after trying a variety of other knives. The electric knife worked great!
I made this cake for Christmas dinner. The red velvet cake was tasteless, dense and did not rise evenly. The cake was not as high as shown in the picture. I threw it out and made a cake with a different recipe. Every one was commenting that it needed to be dense because the cake is so heavy but the other recipe worked out perfectly. The cheesecake was good and so easy to make in a disposable pan. I froze all cake layers and assembled the cake while they were all still frozen which worked out well. I did spread a thin layer of frosting between the layers after reading other reviews that the cake fell apart when slicing. That worked out very well, my layers held together even though the cake is so tall. I did have just enough frosting to cover entire cake. Next time I will sub the frosting with something not so sweet, but this cake made for a beautiful presentation and was fun to make.
The cake looked beautiful. The cheesecake layers were bigger than the red velvet layers -- the red velvet shrank more so I had to cut away some of the outer edge. The red velvet cake was heavy, dry, and not sweet. I should have followed my instincts and used my own recipe. It was just ok for such a labor-intensive project. I wouldn't make it again.
First of all, let me just say this: I have never liked Red Velvert cake...until I tasted this recipe! I made this recipe for our annual Christmas party of family and friends. Each year my husband and I cook up a storm to feed the army and I delight in making the desserts. After seeing this on the cover of SL recently I decided this was to be my dessert table centerpiece. And Centerpiece it was! I followed the cake recipe and it turned out beautifully. Same thing with the cheesecake, though I opted to divide it into 3 pans since there was so much. Good thing I did because the assembled cake is Very tall!. I froze everything prior to assembly, since I was making things ahead. On the day of assembly, it went together beautifully. It was a huge hit. My DIL loves red velvet and proclaimed it awesome. I agree! I will definitely make this again and would encourage others to do so as well!
This recipe was simply outstanding. We had several people at our home for Christmas Eve, and everyone rated this cake as superb. I did not find it dry in the least. The only downside is that everyone liked this cake so much that it now has to replace the chocolate cheesecake that I have been making since Southern Living published the recipe in December 2010. If you are looking for a cake to impress, look no further. It did take a bit more time than a standard layer cake, but well worth the effort. And, if you have time, make the candy leaves for decoration. Very easy to do, and it adds to the "wow" factor.
The cake looks beautiful, but the taste is not so good. I would not make it again. The only good thing was the cheesecake layers. The red velvet cake was dry with little taste even though I added pudding mix because others had complained about the dryness. The icing was way too sweet.
Simply, excessive! Have not tasted it yet but know it will not fit on a dessert plate. One cream cheese layer would have been sufficient.
Made this a couple of weeks ago and it turned out very well, though we only had 2 cake pans and I got overeager to get the next one in and one of the cakes fell apart and we didn't have enough red food coloring, so I decided to "Christmas" the cake up and made the last layer green, instead, which really kicked it over the top. Though I added a "simple syrup" (sugar dissolved in boiled water) to try and moisten it up and I think it needed twice as much of the unsweetened cocoa, but otherwise, it turned out great. :) And I actually used a full 12 ounce bag of white chocolate chips instead of the baking bars and it still spread on beautifully, though it really needs something to hold the layers together. Otherwise, It' still an excellent recipe and hoping to make it again for our relatives here in Puerto Rico. :)
I made this cake for our family Christmas celebration (yesterday). Thirteen people were eagerly awaiting a piece throughout dinner. People were so excited that we had three photographers taking pictures as I cut it. It did not disappoint. I made it EXACTLY as the recipe stated. Because I work during the week, I baked all of the layers the weekend before and froze them. Two nights before the celebration, I made the frosting and stacked the cake. I then froze the whole cake. On the morning of our dinner, I took it out of the freezer and let it come to room temperature. It was perfect! The red velvet was NOT too dry. The cake was moist and wonderful, thoroughly enjoyed by all. It is definitely worthy of a special occasion.
Love this recipe, made original recipe and cake was dry, 2nd time used boxed red velvet cake mix and was Delish
This is a beautiful cake. After reading the recipe and reviews before making the cake, I did make sure that all of my ingredients were at room temperature and did modify the recipe slightly to overcome the potential of subtle dryness of the red velvet cake by adding 1/2 cup of oil and 1/2 cup of sugar. The baking soda I substituted with 1 tsp. of baking powder and added 1 1/2 tsp of peppermint extract. The temperature I decreased to 325 and increased the baking time by 15 minutes. The icing I made was a peppermint cream cheese icing. Because of the beauty and flavor of this cake it is and exceptional treat for the holiday to service with coffee, hot chocolate or any other favorite that you desire. This cake I will definitely make again.
Beautiful cake but, as stated, red velvet cake is dense and too dry. Cake is very tall, which makes for an impressive presentation, but presents some very real issues when being cut and served on dessert plates. Will not make again.
Cheesecake and icing are delicious, but the cake itself is too dense, dry, and tasteless. It is time consuming, but beautiful. If you have a good red velvet cake recipe, I would substitute your own., or make red velvet cheesecake layers. I will make it again, but use my own cake recipe. If you are good at tweaking a recipe, use self rising flour or more leavening agents, and more sugar.
This recipe is wrong! There isn't nearly enough leavening, 1/4 tsp baking soda won't work. I made a hockey puck. I'm amazed anyone got it to turn out (unless they used self-rising flour by mistake). I remade it using baking powder, baking soda and salt that I calculated myself and it turned out like it should have the first time.
Made this for my garden club luncheon. It was a huge hit and looked picture perfect. I watched the video and followed the tips. I used both bottles of red food coloring, making the cakes a deep rich red with no artificial taste. They were moist and dense. The frosting was some of the easiest I've ever worked with and the recipe made plenty to hide any flaws. After reading reviews about layer separation, I decided to put a thin layer of icing between each layer and had no problem. The flavor of each component was great. I decorated with white chocolate leaves, sugared cranberries, and white chocolate dipped star-shaped pretzels. I would definitely make again.
This cake is beautiful. It looked just like the picture, as I was even able to find the coconut candies. It was a real hit at our women's cooking group. The cake weighs 12 1/2 pounds! I calculated the calories to be 1560 per serving with 12 servings - good gosh! We served about 24, but it is very difficult to cut small pieces as it is so tall. The icing just tastes like powdered sugar, but the cheesecake is delicious. The red velvet is not dry, just dense to support the cheesecake. If I make it again, I will cut the recipe in half, but maintain the number of layers, and make a different icing.
Made this for my mother's 90th birthday and it was a big hit. Very rich but delicious! We didn't find the red velvet to be dry-on the contrary it was dense and a great compliment to the cheesecake and sweet frosting. My only problem with preparation was trying to make the decorative leaves. They tended to want to break when I removed them from the bay leaves but perhaps that was just my inexperience. Very, very happy with the cake.
This cake was easy to make and looked pretty, but the red velvet cake was too dense (almost chewy) with little flavor. The cheesecake layers were delicious, however.
I made this cake for my office party. I only had a forkful of it as I don't really care for red velvet and by the time I got back to the dessert table, only crumbs were left! I received so many lovely compliments on it. It's a HUGE & TALL cake I baked the layers the night before. I didn't have problems with white chocolate clumping as other readers did, and I let chocolate cool as directed. I also put a shallow pan of water in the oven below the cheesecakes to keep them from cracking and tender (I always do with cheesecakes- and I haven't had one crack yet!). I ended up baking the red velvet layers about 5 minutes longer and used only 1.5 bottles of red food coloring- when baked, those cakes were plenty red! I wrapped the cooled cheesecakes in saran wrap and stored in the freezer overnight. I did frost a light crumb layer and freeze for 20 minutes- made frosting a breeze! Decorated with Lindt truffles rolled in cake glitter, chocolate leaves, silver balls and cranberries.
It's a looker with little flavor. The white chocolate clumped up in the cream cheese, but didn't effect the texture after it had been baked.I only put together three layers and included a thin layer of icing between the layers to help hold them together.The video said to freeze the cake between the crumb coat of frosting and the final coat. No way to get cake into bottom drawer freezer, frig was fine.The red velvet cake wasn't dry but dense and rich, which makes sense since it needs to hold up to the cheesecake layers. I found the icing to be overall tooth achingly sweet and it needed a large dose of vanilla to make it taste like something more that just sugar. I also started out with White Chocolate soup after adding water to baking bars and even after chilling. It took 2X the beating to get the chocolate and butter for the frosting light and fluffy (KitchenAid). I just don't think the flavors have enough impact. A lot of work for a disappointment.
This cheesecake is incredible. My cake turned out very moist and it is dense. I have received many compliments and have been asked to make again. For the lady that used white chocolate "wafers", you must use white chocolate baking bars.
I had no troubles with the recipe. My cake layers were moist, not dry like some have had trouble with. Frosting was also good. Maybe a stand mixer helps with that? Just beautiful when you slice it.
Looks & sounds delicious! Did not make this cake yet, good that I read reviews first. I will use my own red velvet cake recipe. I think I will use fondant or gum paste to make the leaf decorations for this cake.
I took this cake to our multi-generational Thanksgiving dinner - where everyone brings a dish and all the ladies are known to be good cooks.Everyone loved it. I made it at the request of my husband. My red velvet is his favorite - a recipe handed down through several generations of my family. He said this was the best cake ever. The layers do not stick together. A thin layer of icing between would probably help.Some have complained that the red velvet is dry and dense. It is very dense, but not dry. It is not a red velvet you would serve alone. It has to be dense to hold up the other layers.This is a HEAVY cake. It is so rich, when I make it again, I plan to halve one of the red velvet layers - making two cakes of 1 1/2 red velvet and 1 cheesecake layers.It would be easier to cut, and the rich pieces smaller. It would be great as a cupcake or that size portion.I used only 1 tube of red gel. I also had the white chocolate harden around the edge with little bits - but it tastes great.
I give this recipe 3 stars for the frosting and the cheesecake. The red velvet is very dense and dry. I will try it again but will use my own red velvet recipe. It does make for a beautiful cake but i was very disappointed with the dryness after the time it took to make and its expensive. I used name brand ingredients and went strictly by the recipe.
I made this over the last 3 days for Thanksgiving dinner 2013, it was delicious. Because a lot of the reviews said the red velvet cake was dry, I used a moist box cake that had pudding in the mix. I followed the rest of the directions to the T and it came out great. There was a perfect amount of icing too. Make sure you make it like the video and put one layer of icing, refrigerate, then finish icing. couldn't find the coconut balls so I used white chocolate truffle balls. I used dried bay leaves from the spice section to make the leaves and they came out great :). Good luck to anyone trying this recipe. My only other suggestions are to do a 3 layer cake unless your serving A LOT of people. We had 13 guests and there was a ton left over plus it was hard to cut and keep a whole slice from falling apart on the way to the plate. And use disposable pans for the cheesecake! I've never made cheesecake before so I didn't think about how I was going to get it out of the pan!
I just made this cake to celebrate my mother-in-law's 80th birthday and it was as delicious as it was stunningly beautiful. With all layers and icing incorporating 'chocolate' I knew she'd love it - and she did, as did we all. It is very VERY rich. I used all the icing on the top and sides of the cake, not icing in-between layers as per the recipe. It was fine. I followed the recipe to the letter, and my red velvet turned out moist and I had no problem with the white chocolate and boiling water. I chopped my white chocolate bars into small chips before adding the boiling water. My KitchenAid stand mixer made the process much easier than any other kind of mixer would have. Thank you Southern Living for offering such a unique, beautiful and delicious cake! I also wrote a blog post about my cake here: http://shadygroveadventures.blogspot.com/2013/11/a-most-special-cake.html
I spent past two days making this cake. The cheesecake portions taste good, I froze them and thawed as they red velvet layers were cooking. Seem to make assembly easier. I also did not apply icing between layers, though I desperately wanted to. Directions did not call for it. The red velvet portions are not sweet, but the very sweet icing makes up for it. Mine was plenty red with 1-1oz bottle of food coloring. The icing is sweet, very sweet, otherwise bland in flavor. I feel its expensive, time consuming and I won't make it again.
Am in the process of making this cake - When I poured the cooled chocolate into the cream cheese (room temp) it hardened. My final dough had flecks of white chocolate and there was hard white chocolate stuck to the inside of the bowl. Is this normal or did I do something wrong? I am planning on serving this cake for thanksgiving as a a practise for my Christmas Party.
The cake turned out beautiful, although like other posters mentioned, the red velvet layer was very dry. I had no issues with the white chocolate frosting. If you follow the directions and use the exact ingredients in the recipe, it works well. This cheesecake could be a holiday winner if the red velvet cake was moister. May try with another red velvet cake recipe that is moister, but I am not sure if it will be able to withstand the weight of the layers. This recipe is time consuming, so allow yourself ample time if planning to serve for the holidays.
This is a beautiful cake that is very rich and weighty. The cheesecake portion is very dense and velvety though not very sweet. I will add an extra 1/4 cup sugar to the cheesecake recipe next time. The red velvet portion was dry as another poster mentioned and calls for an awful lot of food coloring, in my opinion. I had no problem getting the icing made and it was delicious! However, I had a half recipe's worth of it left over which made me wonder if it wasn't supposed to go between the layers as most layer cake recipes call for. This recipe did not call for spreading between the layers, but I wish I had done it to keep the dry red velvet from tumbling away from the cheesecake layers as it was being sliced. It's a very yummy cake needing some slight tweaking the next time it is made!
Fabulous---made it for a trial run on Christmas Eve. No problems and hubby said it was the best thing he had ever eaten!!!
Beautiful cake! White cheesecake & icing delicious; red velvet cake not moist at all; will remake for Christmas Day but substitute my buttermilk based red velvet cake which is very moist.
Seriously - if you haven't yet made it, stop reviewing it and shut the heck up! It's as delicious as it is beautiful! If you have the time to devote to it, you'll be rewarded ten-fold by the delicious reward. The best!
I just love the way this cake looks and intend to make it for our Christmas gathering. I am a bit taken back by the water and chocolate. I intend to use scalded cream over the white chocolate to make a nicely whipped ganache. I have done this in the past for filled strawberries and it is wonderful.
So, haven't made this yet, but I plan to. Patricia, it sounds likes you failed to "Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy."
I actually tried this recipe for the White Chocolate Frosting last nite and 8 ounces of 31% White Chocolate Wafers and 1/2 Cup of boiling water quickly became chocolate Soup.. even after 24 hrs of refrigeration! This is what i did " Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; "chilled 24 hrs. This is my first failed recipe from Southern Living and to be honest I am in shock! I love love love your magazine and recipes and even pass them down to my daughters! Would love to know what I missed with working with this Chocolate Frosting Recipe!