Y’all will be relieved to know that I’m over my funk and have a super positive attitude – especially now that we are rolling into the weekend Woot! And it’s almost Valentine’s Day, so we’re getting a little crazy and rolling out the red velvet.
I have to admit that I’ve never really been a fan of the red velvet, but I just couldn’t help myself. Cheesy as it may be to jump on the red velvet bandwagon just days before Valentine’s Day, it happened. Don’t judge me.
I also have to admit that we’re not huge celebrators of the cupid holiday. Sometimes we go out for dinner, sometimes not. This year we decided to avoid the crowds and expensive restaurants and go to our favorite hole in the wall one man show Ethiopian restaurant. It works for us and the food is AMAZING!
There was one year that we had a pretty special Valentine’s Day. There was a romantic and fancy dinner that I’ll never forget.
That was the year I got a diamond ring.
And Chris got a cordless drill.
Don’t judge me. Happy Valentine’s Day, y’all!
P.S. Scroll down and don’t forget to enter the $1000 Amazon Giveaway!
- 2 8 ounce packages cream cheese
- 2/3 cup granulated sugar
- 2 large eggs
- 3 tablespoons sour cream
- 3 tablespoons heavy cream
- 1 tablespoon vanilla bean paste
- Cooking spray
- 2 1/2 cups all-purpose flour, plus a few tablespoons more for coating the pan
- 1 3/4 cups granulated sugar
- 2 tablespoons unsweetened dark cocoa powder (I used Hershey's Special Dark)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 3/4 cup sour cream
- 2 large eggs, at room temperature
- 1 1/2 teaspoons red gel food coloring
- 1 teaspoon vanilla bean paste
- 1 teaspoon distilled white vinegar
- 1/4 cup water
- 4 ounces cream cheese
- 1/2 cup confectioner's sugar
- 1/2 cup sour cream
- 1 tablespoon vanilla bean paste
- pinch of salt
- splash of heavy cream
- Combine cream cheese, sugar, eggs, sour cream and vanilla in a food processor and combine until smooth and no lumps.
- Set aside
- Move a rack to the lower third of the over
- Preheat to 350
- Generously coat a 10-15 cup Bundt pan with the cooking spray, dust with flour, shake it around until all surface areas are coated, discard excess
- Whisk together flour, sugar, cocoa powder, baking soda and salt in a large bowl
- In another bowl, whisk together the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar, and 1/4 cup water
- Pour the wet ingredients into the dry and whisk until combined
- Spread 3 cups of the cake batter into the prepared Bundt pan
- Spoon the cream cheese filling mixture on top as evenly as possible
- Spoon remaining cake mixture over the top - don't worry if it doesn't completely cover the cream cheese - it will be fine an remember that this is actually the bottom of the cake
- Bake until top is cracked and a toothpick comes out clean
- Move to a wire rack an let cool for about 20 minutes in the pan
- Carefully cover with a plate and gently flip it over so it inverts the cake on the plate
- Let cool completely - a minimum of 2 hours
- Combine cream cheese, confectioner's sugar, sour cream, vanilla, salt, and splash of heavy cream in a food processor and puree until smooth
- Spoon on top of the cake
Recipe very slightly adapted from Food Network
Don’t forget to enter the giveaway!
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