Red velvet cake #07
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1 | cup | Butter |
| 2 | Eggs | |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Cocoa |
| 2½ | cup | Flour |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Soda |
| 2 | ounces | Red food coloring |
| 1 | cup | Buttermilk |
| 1 | teaspoon | Vanilla |
| WHITE ICING FOR RED VELVET | ||
| ¼ | cup | Flour |
| 1 | cup | Sweet milk |
| 1 | Stick margarine | |
| ½ | cup | Crisco |
| 1 | cup | White sugar |
| 1 | teaspoon | Vanilla |
Directions
CAKE
From: chendley@... (Cathy L. Hendley) Date: 11 Aug 1994 11:29:42 -0400 Note: Make base for icing the night before making cake.
Preheat oven 350 degrees. Grease and dust with cocoa three 9 inch cake pans.
Cream butter and sugar, add egg and beat until fluffy. Make paste from cocoa and vinegar and add to butter mixture. Sift salt and soda with flour. Add to mixture alternately with buttermilk. Add vanilla and coloring. Bake at 350 degrees about 25-30 minutes. Makes 3 layers.
White Icing for Red Velvet Cake: Cook flour and milk over low heat until smooth paste and let cool. Cover and put in the refrigerator over night.
Cream together remaining ingredients. Beat until fluffy. Add paste and beat together and spread on tops only of cool cakes. Refrigerate! REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .