Red velvet cake

Yield: 1 cake

Measure 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
\N \N Dash of salt
1 teaspoon Vanilla
\N \N 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



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!!

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