TROPICAL ISLAND RED HOT VELVET CAKE

Cake

Ingredients Weight Measure
Shortening 1/2 cup
Sugar 1-1/2 cups
Eggs 2 ea.
Cocoa 2 Tbsp.
Margarine, melted 2 Tbsp.
Red food coloring 2 Tbsp.
Vanilla extract 1 Tbsp.
Cake flour 2 cups
Salt 1 tsp.
Buttermilk 1 cup plus 2 tsp.
Baking soda 1-1/4 tsp.
TABASCO® brand Original Red Sauce 4 Tbsp.

Tropical Island Cream Cheese Frosting

Ingredients Weight Measure
Cream cheese 16 oz.
Butter 1/2 cup
Confectionery sugar, sifted 1 lb.
Vanilla extract 1 Tbsp.
Pineapple, crushed, drained 8-1/4 oz. can
Tropical fruit salad, drained 8-1/4 oz. can
Coconut, fine grated 1 cup
Macadamia nuts, golden toasted—divide & use 1-1/2 oz. for garnish 3 oz.

Method

  1. For cake, beat shortening and sugar together until creamy. Add eggs, one at a time, beat until fluffy.
  2. In a separate bowl, blend together cocoa, melted margarine, red food coloring and vanilla extract. Set aside.
  3. Sift cake flour and salt together. Add flour and buttermilk, alternately, to batter. Add cocoa mixture to batter.
  4. Mix baking soda and TABASCO® Sauce in a tall glass (because it will foam up). Add to batter and mix on low speed.
  5. Divide batter into 2 greased and floured 9" round cake pans, 20 oz. each. Bake at 360°F for 30-35 minutes. Remove cake from pans and cool on wire racks. Wrap with food film and chill cakes in freezer before frosting.
  6. For Tropical Island Cream Cheese Frosting, beat cream cheese and butter together until smooth. While beating, add sugar slowly; then add vanilla.
  7. Divide icing in two equal amounts of 18 oz. each. In one part, fold in drained crushed pineapple, drained tropical fruit salad, grated coconut and 1-1/2 oz. toasted macadamia nuts. Spread between layers and on top of cake.
  8. Use the other 18 oz. of icing for frosting around the cake. Garnish cake top and around the bottom with remaining 1-1/2 oz. toasted macadamia nuts.
  9. *Note: Toast macadamia nuts in skillet on stove top. Keep heat at medium, stirring constantly until nuts are toasted. Be careful not to scorch.

Yield: 16-20 servings