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Red velvet cake

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Ingredients/Components

butter, softened
sugar
eggs - 2 item
milk
salt - 1 tsp
butter - 1/2 c
vanilla flavoring - 1 tsp
water - 2 oz
soda - 1 tsp
cocoa - 2 Tbsp
buttermilk - 1 c
vinegar - 1 tsp
red food coloring - 2 oz
flour all-purpose
Cream butter and sugar until fluffy

How to make red velvet cake:

Note: Do not substitute margarine for butter.

Cream butter and sugar until fluffy. Add eggs; beat well. Make a paste of cocoa and food coloring; add to sugar mixture. Sift flour and salt. Add to batter alternately with buttermilk, vanilla and water. Add soda; blend well. Stir in vinegar gently; do not beat. Pour into two 8-inch round cake pans. Bake at 350° for 30 minutes. Cool. Split layers. Frost with Fluffy Butter Frosting. Serves 12 to 16.Fluffy Butter Frosting:6 Tbsp. flour (all-purpose)1 1/2 c. milk1 1/2 c. butter, softened1 1/2 c. sugar1 1/2 tsp. vanilla flavoring Mix flour with milk gradually until smooth. Cook over medium heat until thick, stirring constantly. Cool completely. Cream butter, sugar and vanilla until fluffy. Add milk mixture; mix on high speed for at least 10 minutes. Spread between split layers of cake and on top and sides.

Note: Do not substitute margarine for butter.

Recipe categories: Desserts, Cakes, American.

Rating:

Average rating: 4, total votes: 5

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