Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Red-and-White Christmas Cake

As a centerpiece, this cake resembles a sumptuous snowball. Inside is a classic red velvet cake made special for the Christmas holidays with a raspberry filling.

3.5 by 15 people
30K views
Rate me!
  • Makes: 24 servings
  • Prep: 1 hr
  • Stand: 30 mins
  • Bake: 1 hr 35 mins to 1 hr 40 mins 325°F

Red-and-White Christmas Cake

Ingredients

Directions

  1. Allow eggs and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3-1/2 3-1/2x1-1/2-inch individual mini ball pans or 6-ounce custard cups, one 2-1/2-liter (10-cup) round oven-safe mixing bowl (the bowl should be 8 inches or less across), and one 8x1-1/2-inch round baking pan. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt. Set pans and flour mixture aside.
  2. Preheat oven to 325 degrees F. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually beat in sugar until well mixed. Add eggs, one at a time, beating on medium speed after each addition until combined. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.
  3. Fill each individual ball pan or custard cup half full of batter (1/3 cup batter in each). Spoon 2-1/2 cups of the batter into the 8-inch round baking pan. Spoon remaining batter (about 5 cups) into the oven-safe mixing bowl.
  4. Bake for 20 to 25 minutes for ball pans or custard cups, 25 to 30 minutes for 8-inch round baking pan, and 1-1/4 to 1-1/2 hours for mixing bowl or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks.
  5. To assemble, place the 8-inch round cake on a pedestal cake plate. Spread about 1 cup of the Fluffy White Chocolate Frosting on top. In a small bowl, stir raspberry jam until smooth. Drizzle jam over frosted cake. Top with bowl cake (trim if necessary to make cake sit flat). Spread about 3 cups of the remaining frosting over top and sides of cake. Spread remaining frosting over inverted ball cakes.
  6. Generously sprinkle frosted cakes with grated white chocolate. Chill for up to 2 hours. To serve, garnish with fresh raspberries and/or White Chocolate Leaves. Makes 24 servings.

From the Test Kitchen

*Test Kitchen Tip:

Use a food processor to grate chocolate.

White Chocolate Leaves:

Use nontoxic fresh leaves such as bay, rose, lemon, or ivy. Melt 3 ounces white chocolate baking squares (3 ounces makes enough to coat 10 to 12 small leaves). Dip underside (vein side) of each leaf in the melted white chocolate, being careful not to coat the topside of the leaf. (Or use a small paintbrush to brush several coats of the melted white chocolate on the underside of each leaf.) Wipe off any white chocolate on the top side of the leaf. Place the leaves, white chocolate sides up, on a baking sheet lined with waxed paper or a curved surface, such as a rolling pin or measuring cup; chill or freeze until hardened. Before using, peel the leaf away from the white chocolate; discard leaf.

Fluffy White Chocolate Frosting

Ingredients

Directions

  1. In a medium saucepan, combine the 1/2 cup whipping cream and the butter; heat over medium heat until boiling. Remove from heat. Add white chocolate; do not stir. Let stand, uncovered, for 5 minutes. Stir mixture until smooth. Cover and let stand at room temperature about 30 minutes or until cooled.
  2. In a chilled large bowl, beat the 2-1/4 cups whipping cream with chilled beaters of an electric mixer on medium speed just until soft peaks form (tips curl). Add the cooled white chocolate mixture, one-third at a time, beating on low speed just until combined.

Nutrition Facts (Red-and-White Christmas Cake)

    Per serving:
  • 463 kcal cal.,
  • 26 g fat
  • (13 g sat. fat,
  • 79 mg chol.,
  • 318 mg sodium,
  • 53 g carb.,
  • 2 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...