Our Magic Kitchen

This recipe consists of a red velvet cake as the bottom layer and cheesecake as the top layer.

Red Velvet Cake
Ingredients

• 1/4 cup butter, softened
• 3/4 cups sugar
• 1 egg
• 1 tablespoon cocoa
• 2 ounces red food coloring
• 1/2 teaspoon vanilla
• 1/2 cup buttermilk
• 1 cup flour
• 1/2 tablespoon vinegar
• 1/2 teaspoon baking soda

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease the bottom and sides of a 9” springform pan.
3. Cream together butter, sugar, and eggs.
4. Make a paste of cocoa and food coloring.
5. Mix salt and vanilla in buttermilk and add alternately with the flour.
6. Mix soda and vinegar separately, and last, folding in. Do not beat after adding soda mixture!
7. Pour batter into prepared pan.
8. Bake at 350 degrees for 30 minutes (or until tester comes out clean).
9. Cool cake in pan. Lower oven temperature to 325 degrees Fahrenheit.

Cheesecake
Ingredients

• 1 1/2 pounds cream cheese
• 1 1/3 cups sugar
• 5 large eggs
• 16 ounces sour cream
• 1/4 cup flour
• 2 teaspoon lemon juice
• Food Coloring: Purple, red, yellow, light blue, green, orange

Instructions

1. Set all ingredients out early so they will be at room temperature.
2. Beat the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process.
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. When eggs have been mixed into the cream cheese, add flour, vanilla, and lemon juice. Mix well.
6. Add the sour cream and beat well.
7. Divide the batter into 6 bowls and color each one: purple, red, yellow, light blue, green, and orange.
8. Drop large spoonfuls of colored batters randomly atop the red velvet cake in the springform pan.
9. Swirl each layer slightly. Do not swirl too much so the colors will be clearly visible.
10. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes.
11. When time is up, prop open oven door and leave in oven for one hour.
12. After one hour, remove from oven.
13. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.

Tips

• You can use a box Red Velvet Cake mix. If you do, pour 1/2 of the cake mix into a greased 9 inch springform pan and bake according to the directions on the box for a 9 inch layer cake. Discard extra batter.

Servings: 12

Alternate Cheesecake filling recipe:
Ingredients

• 16 ounces cream cheese, room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 large eggs
• 1/4 cup sour cream
• Food coloring

Instructions
Preheat oven to 325 degrees Fahrenheit. In a large bowl, beat cream cheese, sugar, vanilla, and almond extract until smooth. Beat in eggs one at a time, and then add in sour cream. Divide mixture into 5 small bowls and add the colors to each one. Pour batters onto base in the 9 inch springform pan. Bake 35 minutes, until the center is just about set when you jiggle the pan. Allow to cool completely and refrigerate before serving.