Total Time: 30 min
Active Time: 10 mins
Makes: 10 servings
Conversion Chart: Here >>
Ingredients:
5 cups all purpose flour
3 cups sugar
2 tsp baking soda
2 tsp salt
2 tsp cocoa powder
3 cups vegetable oil
1¾ cups sour cream
1/4 cup milk
4 eggs
4 tbsp red food coloring
2 tsp white vinegar
2 tsp vanilla extract
3½ cups cream cheese (softened)
1½ cups unsalted butter (softened)
1/2 cup Crisco shortening
2 cups sifted confectioner's sugar
1 each lime juice and zests
2 fresh vanilla beans
1½ vanilla butter cream
Preheat oven to 350˚F. Lightly oil and flour 6 (9 by 1 ½ inch round cake pan.)
In a large bowl, sift flour, baking soda, and cocoa powder. Add sugar and salt, and then mix together.
In a mixing bowl, mix oil, eggs, food coloring, vinegar, vanilla, sour cream, and milk for 2 minutes. Add all dry ingredients and mix 3-4 minutes, not over-mixed.
Divide batter evenly among the prepared pans. Bake in oven for 15- 20 minutes; rotate the pan halfway through the cooking. Check with a toothpick inserted in the center of the cake and make sure it comes out clean before removing cake from oven, then leaving to cool completely.
In a standing electric mixer fitted with a paddle attachment, mix the cream cheese for 4 minutes. Add butter, shortening, lime zests, lime juice, scratched vanilla bean seeds and mix at low speed for 4 minutes, approximately until incorporated. Occasionally scrape down the bowl.
Add butter cream and mix for few minutes at medium speed, till mixture is fluffy and light. Store mixture in refrigerator to cool and set before using.
Hotel/Inn/Resort: Viceroy Hotels and Resorts: Anguilla
Recipe Type: Authentic
Recipe Author: Viceroy Anguilla
Source: http://www.viceroyhotelsandresorts.com/anguilla/dining_and_nightlife/meet_our_chefs/recipes
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