May 9, 2020–The Dram Classic was an awesome event. During breakfast on the last day we all agreed to do Dram II. The weekend of May 9th was the agreed upon weekend. Little did we know that COVID would hit. It was touch and go for a while but we got the invitee list down to 10, maintained Social Distancing, and renamed the event to COVID Dram. I, of course, was asked to bring a dessert. The winning recommendation was a Red Velvet Cake. Using a combination of AB’s recipe and numerous others on the internet I went to work. The MEP included: all-purpose flour, cake flour, cocoa, baking soda, kosher salt, espresso powder; dark brown sugar, unsalted butter; low-fat buttermilk, red liquid food coloring, white vinegar, and vanilla extract.
While the oven was heating to 325 degrees, I prepared two square baking pan with cooking spray and parchment paper. Mixed the dry ingredients then the butter/brown sugar until it is light in color followed by some eggs.
Add the flour mixture in thirds alternating with the buttermilk mixture.
Divide the batter evenly between the prepared pans, bake until the cake springs back when pressed or reaches an internal temperature of 205 degrees. Cool in the pans then on a rack until completely cooled before frosting.
The frosting is your basic cream cheese frosting made with cream cheese, butter, vanilla, salt, and, powdered sugar. Refrigerate for about 10 minutes to firm up.
Let the frosting begin.
Although the above looked amazing I knew I had to step it up for my friends attending the COVID Dram.
