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  • Red Velvet Cake

    1 vote
    Although the debate continues, my opinion is this cake should ONLY be made with fluffy white icing. A wonderful colorful beautiful cake.

    Ingredients

    • Cake Ingredients:
    • 1/2 cup vegetable shortening
    • 2 eggs
    • 1 teaspoon vanilla
    • 2 1/2 cups flour
    • 1 tablespoon cocoa
    • 1 square unsweetened chocolate, melted
    • 1 1/2 cups sugar
    • 2 oz. red food coloring – I use Wilton’s paste food coloring to make whatever color I want. Just add until you are happy with the color of your batter.
    • 1 teaspoon salt
    • 1 cup buttermilk
    • 1 teaspoon baking soda sprinkled over 1 Tbsp. vinegar
    • Fluffy White Icing:
    • 1 C. Milk
    • 1 1/4 C. granulated sugar
    • 1/4 C. flour
    • 3/4 C. Shortening
    • 1 tsp. vanilla - to make it real white, use clear vanilla.
    • If you want to color this frosting, the best type of coloring to use is the Wilton’s paste food coloring. Add until desired color is achieved.

    Directions

    1. Cake Preparation:
    2. Grease and flour two 9-inch round cake pans. Heat oven to 350°. Make a paste of cocoa and melted chocolate, stir in food coloring.
    3. Cream shortening and sugar.
    4. Add eggs and vanilla; beat well.
    5. Add chocolate mixture. Mix well.
    6. Sift flour & salt together..
    7. Add alternately with buttermilk..
    8. Beat after each addition.
    9. Stir in baking soda and vinegar mixture. Bake for 30 minutes, or until the cakes bounce back when lightly touched with a finger.
    10. Icing Preparation:
    11. Combine milk & flour & cook until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar & shortening until light and fluffy. Add vanilla & cooled cream sauce. Beat until icing becomes stiff.
    12. Spread frosting on cooled cake.

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