Red velvet cake #06

12 Servings

Ingredients

Quantity Ingredient
2 teaspoons Cocoa
2 ounces Red food coloring
1 teaspoon Baking soda
1 teaspoon Vinegar
1½ cup Sugar
½ cup Shortening
1 teaspoon Salt
2 Eggs
2¼ cup Sifted flour
1 cup Buttermilk
1 cup Milk
3 teaspoons Flour
1 cup Sugar
1 cup Butter (at room temp.)
1 teaspoon Vanilla

Directions

PART 1

PART 2

PART 3

PART 4

BUTTERCREAM FROSTING

From: Lisa Burnham <lburnham@...> Date: 29 May 1994 14:08:02 -0700 Part 1: mix & set aside.

Part 2: mix & set aside.

Part 3: Cream items until fluffy. Add Part 1 slowly & mix thoroughly.

Part 4: Add Part 4 items alternately to Part 3, mixing well after each addition. When flour & milk has all been added, fold in Part 2 with a spoon.

Bake in a greased & floured pan for 30-40 min. @ 350 degrees. Will make a double layer 8-9" cake.

Buttercream Frosting: Gently cook milk & flour together until mixture coats a spoon. Cool to room temp or cooler. Cream sugar, butter, & vanilla together. Add the milk/flour mixture, a little at a time, beating well after each addition.

Frosting will be /very/ soft when finished. For long-term storage of cake, refrigeration is highly recommended (otherwise the frosting may try to melt!)

HELPFUL HINTS: For buttermilk, soured milk (milk + vinegar) may be substituted. Clabbered buttermilk works, but not very well. The best cultured buttermilk is the stuff WITHOUT the gums & thickening agents. (In the NW Ohio area, that would be Marlburger brand buttermilk.) For the frosting, expect to spend up to an hour to make it so it comes out properly. This frosting recipie can NOT be rushed! REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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