Does anyone have a recipe for these White Velvet and Black Velvet cakes? I have only heard of Red Velvet. Anyway I really need to impress these people and I am clueless! Can somebody please hook me up?!

Lazy

WOW, I have never heard of that! Getting Red Velvet that red is hard enough, how would you make a black cake?? I can't wait to see if someone responds with your answer!!

I have the white velvet cake recipe - i use it all the time.
I have seen a recipe for Black velvet - I believe it's in Maida Heatter's books somewhere (I can take a look through mine)...

give me your email and I'll send it over this evening.

Check at:

www.recipezaar.com

Anytime I need a recipe, I check there and they have it. Good luck!

Could you send me the recipe, too. I just checked on the website I was talking about and they didn't have either one.

I would love the black velvet recipe as well.

If you just wanted the cake to be black in color I wonder if you could add some black coloring paste to the red velver instead of the red coloring? IDK, just a thought. I think Cake Bible has a white velvet cake I will look....one of my cookbooks has a white velvet I remember.

Berta

God bless you all ... two times!!


Lazy

give me your email addresses and I'll send 'em over tonight.

Someasked about the color of the Black velvet - it's a chocolate cake, i don't think there is any food color in it.

Dear Lazy,

I don't know what makes red velvet velvet but you can have my recipe for my Sin cake. Everybody that has tried it says it is evil hence the name.

I use:
1 box Pillsbury Devils food cake mix
1 small box devils food or chocolate instant pudding mix
1/2 c. oil
1 1/4 cup total milk and water mixture-I also add chocolate syrup
1 whole egg
3 egg whites
1tsp vanilla
after all is mixed, I fold in about 1/2 c or more of chocolate chips
Bake at 350 until cake springs back when lightly touched.

I frost with this chocolate ganache recipe from baking 911:
http://www.baking911.com/recipes/cakes/frosting_chocolate_buttercream.htm

Once done it is beautiful. Try to keep the spreading of the icing to a minimum. It stays shinier that way.
Good luck!
dori

You guys put in all this good stuff while I was typing. You guys are fast. Could I get those recipes too? [email protected] Thanks!!!

blittle6- my white velvet is from Cake Bible .
I know i have black velvet somewhere so i'll send it over once i find it. (just need your email address)

Thanks!! I would really appreciate it! I knew I had seen the white velvet in the Cake Bible!

my email address is: [email protected]

Berta

Black velvet cake:

The good news- I HAVE THE RECIPE!

Bad News - It's a cake roll - not a layer cake.

You guys still want it?

Could you just make it in layer pans instead?

I still want it please!

Never Mind I just checked my email....duh!

Thanks a Bunch!
Berta

I'm sure you could just bake them in regular pans.

I would love the recipes. My e-mail is:

[email protected]

Thanks!

May I also have these recipes, they sound like they could be a big hit.
email [email protected]

Thanks

Kae

Here is one for white velvet that I found at http://www.r-bdesigns.com/cakes/index.html:

Here is a recipe I found from a cook book by Maida Heatter. It is for a rolled cake like mentioned before.

Black Velvet Cake

5 Eggs -- Separated
1/4 Cup Sugar
1 Teaspoon Vanilla
3 Tablespoons Flour (Cake Flour)
1/8 Teaspoon Salt

Chocolate Filling
1 1/2 Pounds Semisweet Chocolate 24 Squares
1 1/2 Tablespoons Instant Coffee
1/2 Cup Boiling Water
1/2 Cup Grand Marnier
3 Egg Yolks
1Cup Egg Whites ***See Note
1/8 Teaspoon Salt
1/4 Cup Sugar
1 cup Heavy Cream

icing
6 Ounces Semisweet Chocolate
1/2 Cup Boiling Water

Prepare 2 sponge sheets with the following recipe, making one after another
instead of doubling the recipe.Adjust rack one-third up from bottom of oven.
Preheat oven to 375 *. Butter a 10 1/2 x 15 1/2 x1-inch jelly roll pan. Line
bottom and sides with one long piece of wax paper. Butter the paper and dust
it lightly with flour.In a small bowl of electric mixer, at high speed beat
the yolks for about 3 to 4 minutes until thick and light lemon-colored. Add 2
tablespoons of the sugar (reserve remaining 2 tablespoons) and the vanilla.
Continue to beat at high speed for 3 to 4 minutes more until the mixture is
very thick and falls very slowly from beaters when they are lifted.Reduce
speed to lowest and add the flour, scraping bowl with a rubber spatula and
beating only until flour is incorporated.In large bowl of electric mixer,
with clean beaters, at high speed beat the whites with the salt until the
mixture thickens enough to hold a very soft shape. Gradually add the
reserved 2 tablespoons of sugar and continue to beat at high speed until
mixture holds a firm shape and is stiff but not dry.In three equal additions,
fold one-half of the whites into the yolks - don't be too thorough - then
fold the yolks back into the remaining whites only until no whites show.
Handle as little as possible.Turn batter into the prepared pan. Handle
lightly. With a rubber spatula spread as smooth as possible; there should be
no thin spots. (The batter will not run; it will stay where you put it.Bake
15 to 18 minutes or until top is golden brown and springs back when lightly
touched in the center, and cake comes away from sides of pan.While cake is
baking, spread out a dry kitchen towel, preferably smooth cotton, flour
sacking or linen.Remove baked cake from oven. Invert immediately onto the
towel. Remove pan and wax paper. Let cool on towel.Repeat to make second
sponge sheet.

TO ASSEMBLE
Line the bottom of a 9 x 3-inch spring-form pan (sides MUST be 3-inches high)
with waxed paper, unbuttered.At one short end of a sponge sheet, right up
against the end, touching the edge trace around the spring form with a small,
sharp knife just to indicate the circle. Remove spring form and, with
scissors, cut out the circle of cake. Repeat with second sponge sheet, making
second circle of cake. Place one of the rounds in the pan.With a ruler and
toothpicks, carefully mark remaining pieces of cakes into even slices 2 3/4
inches wide (two from one piece of cake and one from the other) marking from
short end of sponge sheet, so they are 9 1/2 inches long. (Even though the
pan is 10 1/2 inches on its shorter side, the sponge sheets will shrink to
about 9 1/2 inches). Cut with a small, sharp knife, cutting against the
ruler, That will give you three slices, each one 2 3/4 by 9 1.2 inches.Cut 1
inch off one of the long strips, making it 8 1/2 inches long. Place it and
the other two longer strips standing up around the sides of the pan, the top
side of the cake against the pan.. Fit the strips together tightly, pushing
then into each other to make a tight fit.Reserve remaining round of cake. You
will not need the cut ends and pieces.

PREPARE CHOCOLATE FILLING
Place chocolate in top of a large double boier over hot water on moderate
heat. Cover until partially melted, then uncover and stir occasionally until
melted. Turn it into small bowl of electric mixer and let stand, stirring
occasionally, until cooled to room temperature.Meanwhile, dissolve instant
coffee in boiling water and set aside.When chocolate has completely cooled,
on lowest speed, very gradually beat in the prepared coffee and the Grand
Marnier and then the egg yolks, scraping the bowl with a rubber spatula as
necessary to keep mixture smooth. Beat only until smooth. Set aside.In large
bowl of electric mixer at high speed, beat the egg whites with the salt until
they hold a very soft shape. Gradually beat in the sugar and continue to beat
until whites hod a definite point, or are stiff but not dry.Fold one large
spoonful of the beaten whites into the chocolate mixture. Fold in another
large spoonful Gradually, in several additions, fold in half of the remaining
whites - don't be too thorough. Then fold the chocolate into the remaining
whites, folding completely until no whites show.In a chilled bowl with
chilled beaters, whip the cream until it holds a soft shape but not stiff.
Fold the cream into the chocolate mixture.Pour the filling into the cake -
lined pan. If it reaches to the top of the cake on the sides, cover with
remaining circle of cake.If the filling does not quite reach to the top of
the cake, if it is 1/2 to 1/2 inch below), cut around the remaining circle of
cake with scissors, cutting in 1/2 inch from the edge to make the circle
small enough to fit down inside the cake on the sides. Place it over the
filling.Cover with clear wrap or aluminum foil and a light weight. (I use a
cake pan or a small cookie sheet with something not too heavy places on the
center of it.) Refrigerate for 5 hours or more (or freeze if you wish).Remove
sides of spring form pan. Place dessert platter over dessert,

VERY CAREFULLY invert. Remove bottom of pan and paper.Cut six strips of waxed
paper, each 1 1/2 to 2 inches wide and 6 to 8 inches long. With a wide
spatula or pancake turner, very gently raise a small section of the cake and
slide a strip of waxed paper under it to protect the plate when icing the
cake. Continue all around the cake.

COVER WITH THE FOLLOWING ICING
Break or cut chocolate into pieces and place them in a small, heavy bottomed
saucepan. Add boiling water and place over low heat. Stir with q small wire
whisk until smooth. Remove from heat and let stand at room temperature to
coo. Stir the icing well. Work quickly before the cold cake hardens the
icing. Pout it over the cake, completely covering the top and letting very
little run down on the sides. With a small, narrow metal spatula spread
smoothly on the sides.Remove wax paper strips immediately before icing sets,
pulling each piece out by a narrow end of the paper. (If the icing hardens
before the wax paper is removed, cut around the base of the cake with a small
knife to release the paper before pulling it away Refrigerate

NOTES
1. Black Velvet may be refrigerated for a day or two, or it may be frozen
either before or after it is iced.
2. Dip the knife in hot water, or hold it under running hot water, before
cutting each slice.
3. Black Velvet may be served as is or with Grand Marnier Custard Sauce or
with whipped cream sweetened with confectioner's sugar and flavored with
Grand Marnier.
4. 1 cup of egg whites is 8 Large eggs or 6 Jumbo or Extra Large eggs-