Pink Rose Cake
Created by dienia b on January 4, 2016
- Servings: 8
- Prep Time: 1h
- Cook Time: 30m
- Recipe #22365
Ingredients
- 2 cups self-rising flour
- 1 teaspoon red food coloring
- 1 cup granulated sugar
- 3 large eggs
- 1 cup water
- 3 drops water (rose water)
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/3 cup oil
- 1/2 cup sour cream
- FOR TOPPING
- 2 cups cream cheese frosting
- 1 cup flaked coconut (tinted pink)
How to Make
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Step 1: Preheat oven 350 degrees .
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Step 2: Combine flour, water, sugar, and oil. Beat at medium speed until smooth.
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Step 3: Decrease speed to low and slowly add eggs. Then slightly increase speed back medium and add vanilla extract. Beat for 45 seconds or until batter is smooth.
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Step 4: Fold in sour cream until it is well integrated into batter. Add food color and mix at high speed until batter is smooth.
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Step 5: Pour batter into two 8" or 9" greased or slightly floured pans.
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Step 6: Bake for at least 30 minutes.
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Step 7: Then cool cake for 20 minutes at room temperature.
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Step 8: Frost cake with a cream cheese frosting and decorate with coconut that was tinted pink.
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Step 9: Rose petal can be added.
Nutritional Facts
- Serving Size: 1 (168.4 g)
- Calories 455.5
- Total Fat - 22.8 g
- Saturated Fat - 9.6 g
- Cholesterol - 99 mg
- Sodium - 249 mg
- Total Carbohydrate - 49.9 g
- Dietary Fiber - 4.1 g
- Sugars - 26.1 g
- Protein - 15.6 g
- Calcium - 300.6 mg
- Iron - 1.8 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg