250gr unsalted butter; 3 cups sugar ;6eggs; 30ml red food colouring; 3tbls unsweetened cocoa powder; 1 cup buttermilk; 3 cups plain flour; ½ tsp salt; 1 tsp vanilla; 1 tsp bi-carb soda; 1 tbl white vinegar.
¨ Preheat oven to 165 deg¨ Prepare three 20cm pans
¨ Cream butter, sugar and eggs until light and fluffy
¨ Add eggs one at a time, beating well after each addition.
¨ Mix food colouring with cocoa and add to the creamed mixture
¨ Add sifted flour alternately with buttermilk, than add the vanilla and salt.
¨ Mix the vinegar with bi-carb soda, and gently stir into the creamed mixture. Do not over mix.
¨ Divide the mixture between the three prepared pans, bake for approximately 25 minutes. Allow to cool.
FROSTING
All at room temperature
v Melt white chocolate in a double boiler or in the microwave and allow to cool to lukewarm.
v In a large bowl, beat the cream cheese until light and fluffy.
v Gradually beat in the melted white chocolate and softened butter. Beat until it is the consistency of whipped cream.
Use to ice between the layers and on top of the cake.
This is the recipe used in the 1930's at the Wardolf Astoria Hotel.
You cannot do better than use this cake for a special occasion, it is truly delicious.
Sandra
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