Valentines is right around the corner and Nabisco has dressed up their classic Oreo cookie 
just in time. Starting February 2nd, Oreos will have a new, limited time Red Velvet cookie. With Cream Cheese filling sandwiched between two red cookies, this will be a special treat since the brand hasn’t released a new cookie and flavor since 2004. (USA TODAY) In 2004, Nabisco produced Golden Oreos, a lighter, vanilla version of its chocolate ancestor. Red Velvet is a popular dessert flavor and as Valentines nears, more and more companies are using it in their products. After a trip to Target yesterday, I saw several Red Velvet coffees, cupcakes, and yes, Oreos.
Of all the Red Velvet flavored offerings in store, I still find myself wanting a Homemade, Old Fashioned Red Velvet Cake with Cream Cheese Icing. Here’s how you can make your own!
Made with Love Red Velvet Cake
Ingredients:
For Red Velvet Cake:
– 1 stick butter
-1 1/2 cups sugar
2 medium eggs
1 1/2 tsp vanilla extract
1 cup milk
1 Tbsp lemon juice or vinegar
1 Tbsp red food coloring
2 cups all purpose flour
1/3 cup cocoa
1 tsp salt
1 1/2 tsp baking soda
1 Tbsp vinegar
For Cream Cheese Icing:
1 1/2 sticks butter
2 8oz pkgs cream cheese
2/3 cup shortening
3/4 pkg 2lbs confectioner’s sugar
Directions:
For Cake: Preheat oven to 350 degrees F. Thoroughly coat two 9 inch round cake pans with shortening and then flour them.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla and beat until combined. In a separate bowl, combine milk and lemon juice (or vinegar). Add red food coloring and stir until the color is evenly mixed in. In another separate bowl, combine flour, cocoa, and salt. Slowly pour both into mixing bowl and mix until it forms cake batter. Carefully stir in baking soda and vinegar. Pour half of the batter in each pan and bake for 30 minutes or until a toothpick or spaghetti noodle comes out clean. Once the cake has finished baking, set cake pans on cooling racks to encourage quicker cooling. Once cakes are at room temperature, run a knife along the edge and remove cakes by simply turning the pan over and lightly patting on the back of the pan. If you thoroughly greased and floured your pans, they should come out easily. Remove the raised top of each cake so that they are flat** and prepare icing.
For Icing:
Using a mixer, mix butter, cream cheese, and shortening on high until softened and thoroughly combined. Gradually, add confectioner’s sugar and mix until icing is an even consistency. Ice cake immediately. Refrigerate until service and enjoy!
**If you want hearts like mine on top, reserve any cake you removed earlier. Using your fingers or a processor, crumble cake until it resembles fine crumbs. Place a heart cookie cutter dull side down on your iced cake and lightly press crumbs onto the cake. It may not be as exact as the stencils professionals often use, but I find cookie cutters are more commonplace and easier to use.
Credits:
http://www.usatoday.com/story/money/business/2015/01/20/oreo-red-velvet-cookie-february/22042493/
http://www.be-street.com/red-velvet-oreo/
