FOXXY BROWN'S RED VELVET BUNDT CAKE

1. Preheat oven to 350 degrees F. Spray bundt cake pan generously with cooking spray; then dust lightly with flour.

2. With an electric mixer, blend butter and sugar in a large bowl; set aside.
3. Sift together flour and salt; set aside.
4. Mix the eggs, buttermilk, vanilla, baking soda and vinegar in a separate bowl.
5. Alternate adding flour mixture and buttermilk mixture to the butter mixture. Mix well after each addition.
6. In a small bowl, mix boiling water and cocoa powder; let boil for 30 sec. add RED food color after slightly cool. then add to the cake batter and mix just until combined.

Pour batter into prepared bundt pan and bake for 35 to 45 minutes, or until toothpick comes out clean. Baking time will vary based on the size of your pan.
8. Allow to cool for about 30 minutes before turning bundt pan over onto rack to remove from the pan. Let cool completely before adding glaze.

I added in a special touch called Shug's Signature. After the batter was done and ready to pour, I added chocolate chips, 1 cup. Folded it into the batter. [chocolate over chocolate] oooollaaalllaaaahhh

FROSTING: this cake has 3 types of frosting: White Chocolate, Caramel, Ganache chocolate. [dare to try it] You will love it.

1st -bowl
1 c white chocolate chips -softened
1 stick of butter
1 tsp vanilla
2 cups of powder sugar


2nd bowl
Ganache Drizzle:
1/3 cup heavy cream plus more!
3 oz bittersweet chocolate
1/2 tablespoon corn syrup
1/2 tablespoon unsalted butter

Make the ganache.
Bring the 1/3 cup cream to a boil in a microwave safe 2 cup glass measure or in a saucepan. Add 3 ounces of chopped chocolate, corn syrup and butter. Stir until melted and smooth. Mine started out lumpy, but smoothed out once everything had melted. At this point, it will probably be too thick to drizzle, so thin it out with a little more cream.

3rd-bowl
melt caramel [ 10 count candies]
1 stick of butter
1 tsp vanilla
2 cups of powder sugar


[you should have 3 separate bowls for each type of icing]

Frost cake with white chocolate frosting, first.
let is sit and cool for about 10 mins.

drizzle caramel frosting

drizzle chocolate ganache.

refrigerate until ready to serve.