Red velvet cake #03
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1½ | cup | Sugar |
| 2 | Eggs | |
| 2 | ounces | Red food coloring |
| 2 | tablespoons | Cocoa |
| 2¼ | cup | Flour |
| 1 | teaspoon | Salt |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Baking soda |
| 1¼ | cup | Milk |
| 3 | tablespoons | Corn starch |
| 1 | cup | Sugar |
| 1 | cup | Shortening |
| 1 | teaspoon | Vanilla |
Directions
FROSTING
From: Larry Hawley <hawley@...> Date: 23 Mar 1994 17:18:25 -0500 My wife, Veleda, makes this cake for birthdays and other special occasions.
Cream shortening and sugar in mixer bowl. Add eggs and beat until light and fluffy. In a separate bowl mix red food coloring and cocoa. Add to sugar mixture. Beat well. Add flour and salt alternately with butter- milk and vanilla. Continue beating. Add vinegar and soda. Mix until well blended. Divide batter between two nine inch greased and floured pans. Bake 30 minutes at 350F. Cool.
FROSTING: Mix cornstarch with ¼ cup milk. Add remaining cup milk and cook over medium heat until thick. Pour into shallow plate, cover with plastic wrap so crust will not form, refrigerate until cold. Cream sugar and shortening, add vanilla, mix until very light. Add cooled thickening a spoonful at a time and continue mixing until consistency of whipped cream.
FINAL ASSEMBLY: Split each cake layer in half, frost between three layers and on top of cake.
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