Saturday, September 12, 2009

Red Velvet Cake

1/2 cup shortening (butter)                               1 cup buttermilk
1 1/2 cups sugar                                               2 1/4 cups cake flour
2 eggs                                                               1 tsp soda
2 oz red food coloring                                      1 tsp salt
1 tsp vinegar                                                     2 Tbs cocoa

Cream together the butter and sugar.  Add eggs one at the time, mixing after each.   Make a paste of the red food coloring and cocoa powder.  Then add to butter/sugar mixture.  Add the cake flour (and salt) alternately with the buttermilk (and vanilla), all the while blending gently.  Lastly add the soda and then vinegar.

Divide equally into two prepared 9-in cake pans.  Bake for 30 minutes at 350 degrees, checking for doneness at 25 minutes.

Cool and frost.


Blend together 5 Tbs flour with 1 cup whole milk and cook over low heat until thick.  Cool completely.

Cream 1 cup granulated white sugar with 1 cup real butter until light.  Add 1 tsp vanilla.  Blend in cooled flour mixture, beating until it resembles whipped cream.

Makes enough to frost one two-layer cake.

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