Red Velvet & Chocolate  Cake  Jar
Red Velvet & Chocolate  Cake  Jar

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, red velvet & chocolate  cake  jar. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Red Velvet & Chocolate  Cake  Jar is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Red Velvet & Chocolate  Cake  Jar is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook red velvet & chocolate  cake  jar using 5 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Red Velvet & Chocolate  Cake  Jar:
  1. Take 1 cup crumbled chocolate cake
  2. Take 1 cup red velvet crumbled cake
  3. Take 2 cups whipping cream
  4. Take as required Chocolate to garnish
  5. Take as required Strawberry to garnish

Try one of these, our most popular red velvet cake recipes, today. Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe.

Instructions to make Red Velvet & Chocolate  Cake  Jar:
  1. In each jar make a layer of cake, then a layer of whipping cream,again a layer of cake.
  2. Then a layer of whipping cream and strawberry, chocolate to garnish.
  3. Enjoy!!

Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non- Dutched, anthocyanin -rich cocoa.

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