Red velvet cake #01
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1½ | cup | Sugar |
| 2 | Eggs | |
| 2 | cups | All-purpose flour |
| 1 | tablespoon | Cocoa |
| ½ | teaspoon | Salt |
| 1 | cup | Buttermilk |
| 1 | tablespoon | Vanilla |
| 2 | ounces | Red food coloring |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Vinegar |
| 1 | cup | Milk |
| ¼ | cup | Flour |
| 1 | dash | Salt |
| ½ | cup | Shortening |
| 1 | Stick margarine | |
| 1 | teaspoon | Vanilla |
| Fresh grated coconut | ||
Directions
FROSTING AND FILLING
Cream shortening and sugar; add eggs and beat well. Sift three times the flour, salt and cocoa. Combine buttermilk, vanilla and red food coloring.
Alternate adding this to creamed mixture with the flour mixture. Beat well, folding in soda and vinegar. Bake in 2 well greased and floured 8 inch layer pans. Bake at 350 degrees for 30 to 35 minutes. Cool on racks.
To make frosting and filling: In a pot heat milk with flour and salt to make a pudding; set aside to cool. Cream shortening, butter and vanilla; add to pudding. Beat well. Use between layers and frost cake. Sprinkle with fresh grated coconut.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .