{"id":372,"date":"2014-04-02T16:51:18","date_gmt":"2014-04-02T15:51:18","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=372"},"modified":"2014-04-02T16:51:18","modified_gmt":"2014-04-02T15:51:18","slug":"red-velvet-cake","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/red-velvet-cake\/","title":{"rendered":"Red Velvet Cake"},"content":{"rendered":"<p>Recipe from Gail Harris.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<p>For the cake:<\/p>\n<ul>\n<li>2 1\/2 cups cake flour, sift until fine<\/li>\n<li>1 1\/2 cups sugar<\/li>\n<li>2 eggs<\/li>\n<li>1 1\/2 cups corn oil<\/li>\n<li>1 tablespoon vanilla<\/li>\n<li>1 tablespoon cocoa<\/li>\n<li>1 tablespoon soda<\/li>\n<li>1 tablespoon salt<\/li>\n<li>1 tablespoon vinegar<\/li>\n<li>1 cup buttermilk<\/li>\n<li>1 ounce red food coloring<\/li>\n<\/ul>\n<p>For the icing:<\/p>\n<ul>\n<li>8 ounces cream cheese<\/li>\n<li>2-3 cups powdered sugar<\/li>\n<li>1\/2 cup butter, room temperature<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1\/2 teaspoon almond extract<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>Mix all cake ingredients together and beat. Grease and flour 2 cake pans. Bake at 350\u00b0F for about 45 minutes. Let cool.<\/p>\n<p>For the icing, slowly add powdered sugar to cream cheese, butter and vanilla and almond extracts until desired thickness is achieved.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe from Gail Harris.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Red Velvet Cake","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[20,3],"tags":[63,135,234],"class_list":["post-372","post","type-post","status-publish","format-standard","hentry","category-dessert","category-english","tag-cake","tag-gail","tag-red-velvet"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=372"}],"version-history":[{"count":2,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/372\/revisions"}],"predecessor-version":[{"id":557,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/372\/revisions\/557"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}