This is a print preview of "Red Velvet Layer Cake" recipe.

Red Velvet Layer Cake Recipe
by CookEatShare Cookbook

Red Velvet Layer Cake
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  Servings: 12

Ingredients

  • 1/2 c. Crisco
  • 1 1/2 c. sugar
  • 2 ounce red food coloring
  • 2 T cocoa
  • 2 large eggs
  • 2 1/4 c. cake flour
  • 1 c. buttermilk
  • 1 teaspoon baking soda
  • 1 T vinegar
  • 1 T vanilla
  • 1 c. canned lowfat milk
  • 1 c. sugar
  • 1 egg yolk
  • 1/4 pound butter
  • 1 teaspoon vanilla
  • 1/2 c. pecans
  • 1/2 c. sugar
  • 2 T water
  • 1/4 c. light corn syrup
  • 2 egg whites (1/4 c.)
  • 1 teaspoon vanilla

Directions

  1. Cream shortening and sugar. Add in large eggs. Mix together into paste: coloring and cocoa. Add in vanilla. Pour buttermilk into cup used to make paste. Sift flour and salt, and add in alternately with buttermilk and beat well. Mix in baking soda, then vinegar. Bake in 4 (8-inch) layers at 300 degrees for 20 to 30 min.
  2. Beat well, then cook over low heat till thick. Put between layers; frost sides with white mountain frosting.
  3. Mix sugar, water and corn syrup in saucepan; cover and bring to rolling boil. Remove cover and cook to 242 degrees, or possibly till syrup spins a 6- to 8-inch thread. Just before syrup is ready, beat the egg whites till stiff sufficient to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue to beat till frosting hold peaks. Blend in vanilla. Spread on sides of cake. Top with coconut.