Pressure Cooker Passion

Ingredients Red Velvet Cake

• 2 cup self-rising flour
• 3 Tbsp. cocoa powder
• 1/2 tsp. salt
• 1/2 cup unsalted butter room temperature
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 tsp. white vinegar
• 1 oz. red food coloring

Ingredients Cream Cheese Frosting

• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Directions Red Velvet Cake

1. In a large mixing bowl combine flour, cocoa powder, and salt, then mix until fully combined.
2. In a separate mixing bowl add sugar and butter. Using a hand mixer, blend them together until light and fluffy. Then add eggs, vanilla, and vinegar and blend until fully incorporated.  Next Add red food coloring and mix until it is full incorporated.
3. Add the dry ingredients into bowl with wet ingredients then mix just until fully combined for 30 seconds on low speed. Be careful to not over mix.  Mix by hand if necessary
4. Use a spring form pan (7 inch) or cake pan (7 inch).  Spray with nonstick cooking spray. Pour batter into pan and cover with aluminum foil.
5. Place trivet into pot, along with 1 1/2 cups of water. Then place pan on top of trivet, Pressure cook on high pressure for 75 minutes. Once cook time is complete perform a 10 minute natural release.
6. Let cool for 15 minutes before removing cake. Then, once pan is warm to touch, push out cake to a cooling rack and let cool completely before icing.

Directions Cream Cheese Icing

1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar.
2. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.