Red velvet cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Crisco |
| 2 | eaches | Egggs |
| 1 | tablespoon | Cocoa |
| 1 | cup | Buttermilk |
| ½ | teaspoon | Vanilla concentrate |
| 1 | teaspoon | Baking soda |
| 1 | cup | Milk |
| ¼ | cup | Clour |
| Dash of salt | ||
| 1 | teaspoon | Vanilla |
| Desugared Oreo cookies | ||
| 1½ | cup | Sugar |
| 2 | cups | Swans Down cake flour |
| 1 | teaspoon | Salt |
| 2 | ounces | Red food coloring |
| ½ | teaspoon | Almond flavoring |
| 1 | tablespoon | Vinegar |
| ½ | cup | Crisco |
| ¼ | pounds | Oleo |
| 1 | cup | Sugar |
| 1 | teaspoon | Almond flavoring |
Directions
CAKE
RED VELVET ICING
Cream Crisco, sugar and eggs. Sift cake flour, cocoa and salt together 3 times. Add alternately with buttermilk to Crisco mixture.
Add food coloring, flavoring and soda mixed with vinegar. Pour into greased and floured 8 or 9" layer pans, or 9 x 12 x 2" sheet cake pan and bake at 350 for 25 to 30 minutes. Test for doneness. Cool and ice with:
RED VELVET ICING: Cook milk, flour and salt over low flame to pudding stage. Cool in refrigerator. Cream Crisco, oleo and sugar.
Add flavorings. Add mixture to cooled pudding mix. Beat until smooth. Add desugared, crumbled Oreo cookies. Spread between layers and then ice thickly on the top and sides of cake. Refrigerate until ready for special occasion. YUM!! YUM!!