The Sweet Magnolias Cookbook (41 page)

Note: This is one of Chef Erik's signature desserts. The icing is just so ethereal, so light and fluffy. If, however, you prefer a cream cheese frosting with your red velvet cake, by all means…

CAKE

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon salt

2 cups sugar

¾ cup vegetable oil

¾ cup buttermilk

3 eggs, beaten

2 teaspoons pure vanilla extract

2 cups grated carrots

1 (8-ounce) can crushed pineapple, drained well

1 cup chopped walnuts

1 (3½-ounce) can flaked coconut

GLAZE

1 cup sugar

½ cup buttermilk

½ cup butter

1 tablespoon light corn syrup

½ teaspoon baking soda

1 teaspoon pure vanilla extract

FROSTING

12 ounces cream cheese, softened

¾ cup butter, softened

3 cups sifted confectioners' sugar

1 tablespoon orange juice concentrate, thawed

1½ teaspoons vanilla extract

1½ teaspoons freshly grated orange zest

Preheat oven to 350°F.

Grease and flour two 9" round cake pans.

Sift together flour, baking soda, cinnamon and salt.

In a large mixing bowl, combine sugar, oil, buttermilk, eggs and vanilla. Beat 2 minutes at medium speed using an electric mixer.

Add flour mixture, and blend. Stir in remaining ingredients.

Pour batter into prepared pans. Bake 35–40 minutes or until wooden pick inserted in center comes out clean.

Remove from oven, and place pans on cooling rack.

Combine all ingredients except vanilla in a small saucepan. Bring to a boil, and cook 5 minutes, stirring often.

Remove from heat, and stir in vanilla.

Spread over cakes while cakes are still hot. Cool in pans 15 minutes.

Carefully remove from pans, and let layers cool completely.