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Brian The Hammer Jackson

Brian The Hammer Jackson


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Chef Cherise joins Hammer & Ellen J once again, this time baking up a decadent Southern favorite, scrumptous Red Velvet cake. If you would like to join us in the studio, the number is 319-527-6099. And if you would like to make this delicious dessert, here is the recipe:

Red Velvet Cake: Ingredients: 1 1/2 cups granulated sugar 1 cup butter, softened 1/2 cup firmly packed light brown sugar 4 large eggs, at room temperature 2 tablespoons red liquid food coloring 1 tablespoon vanilla extract 1 8-oz container sour cream 2 1/2 cups all-purpose soft-wheat flour 1/2 cup unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon table salt Cream Cheese Frosting: 4 packages cream cheese, softened 1/2 cup butter, softened 2 teaspoons vanilla extract 1/4 teaspoon salt 4 cups confectioners' sugar Directions: Cake instructions: Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add red food coloring and vanilla, beating at low speed just until blended. Stir together sour cream and 1/2 cup water until blended. Sift together flour and next 3 ingredients; gradually add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans, 2 1/2 cups batter in each pan. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to wire racks, and cool for 30 minutes. Prepare the frosting. In a large bowl, beat the cream cheese, butter, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Once the cakes are completely cooled, lay down the first layer and spread the frosting evenly. Repeat for every layer. When all layers are done. Spread the rest evenly across the entire cake. Allow the frosting to set.