~*Blue Velvet Cake*~

~*Ingredients*~
~1/2 Cup (1 Stick) Unsalted, Softened Butter
~1 1/2 Cups White, Granulated Sugar
~2 Large Eggs
~1/2 Cup Blueberry Puree
~1/2 Cup Vegetable Oil
~1 1/2 Cups Cultured Buttermilk

~1 Tbs. White Chocolate Extract

~1 Tsp. French Vanilla Extract
~2 3/4 Cups Sifted Cake Flour
~1 Tbs. White Distilled Vinegar
~1 Tsp. Baking Soda
~1 Tsp. Baking Powder

~*Preparation*~
~Preheat oven to 350F (170C).

~Cream together Butter and Sugar.

~Beat in Eggs one at a time, fully incorporating after each addition.

~Blend in Vegetable Oil, Blueberry Puree, French Vanilla and White Chocolate Extracts.

~In a separate bowl, sift together Flour and Baking Powder and mix thoroughly. Add this to the main mixture in 3 additions, alternating with additions of Buttermilk. Begin and end with flour mixture, making sure all ingredients are fully combined after each addition.

~In a separate bowl, combine Vinegar and Baking Soda. Gently fold this into your main mixture: DO NOT BEAT OR BLEND.

 

~Pour batter into a greased pan of your choice and bake according to the following times:

~*Baking times for this recipe*~
~8" Round Pan (X2): 27 Minutes
~9" Round Pan (X2): 25 Minutes
~9"x13" Sheet Pan:  30 Minutes
~24 Cupcakes:      20 Minutes
~Bundt Pan:         35 Minutes