Red velvet cake

Red velvet cake



  • sugar - 1 c
  • eggs - 2 item
  • vanilla - 1 tsp
  • granulated sugar
  • salt - 1 tsp
  • flour - 1/4 c
  • cocoa - 1 Tbsp
  • buttermilk - 1 c
  • shortening - 1/2 c
  • all-purpose flour - 2 c
  • red food coloring - 2 oz
  • butter or oleo - 1 c
  • baking soda, dissolved in 1 Tbsp - 1 tsp
  • Sift flour, salt and cocoa

How to make red velvet cake:

Cream sugar and shortening; add eggs and beat well. Sift flour, salt and cocoa. Add alternately to creamed mixture with buttermilk. Add vanilla and food coloring. Fold in soda-vinegar mixture (do not beat). Pour batter into two greased 9-inch pans and bake for 25 to 30 minutes in 350° oven.Frosting:1 c. milk1/4 tsp. salt1/4 c. flour1 c. butter or oleo1 c. sugar2 tsp. vanilla Mix flour and salt with milk until well blended. Cook slowly until very thick. Cool thoroughly. Cream butter and sugar until light and fluffy. Then add to cooled mixture and beat well (it will look like whipped cream). Add vanilla. Split cake layers, making four. Ice between layers and on top, not sides.

Recipe categories: Desserts, Cakes, American.

Red velvet cake
Average rating: 3.6 of 5, total votes: 9
Cook. Time: PT40M
Total Time: PT40M

Cause of complaint:

Related ingredients:
sugar, pkg, flour, cocoa, 3 oz, boiling water, white sugar, sticks oleo, butter or oleo
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