Red velvet cake #08
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1½ | cup | Sugar |
| 2 | Eggs | |
| ¼ | cup | Baking cocoa |
| 1 | teaspoon | Red food coloring |
| 3 | tablespoons | Hot coffee |
| 1¾ | cup | Plus |
| 2 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| 1 | cup | Sour milk |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Butter; softened |
| 1 | pounds | Confectioners sugar |
| ¼ | cup | Baking cocoa |
| ¼ | cup | Coffee |
| 1 | teaspoon | Red food coloring |
| 1 | teaspoon | Vanilla extract |
Directions
RED VELVET MOCHA FROSTING
From: rubyd@... (teresa marie Cannon) Date: Tue, 22 Nov 1994 13:46:23 +0000 Preheat oven at 350 degrees. Cream shortening and usgar in mixer bowl unitl light and fluffy. Add eggs 1 at a time, mixing well after each addition.
Combine cocoa, food coloring and coffee in small bowl; mix until smooth.
Stir into creamed mixture. Sift flour with salt 3 times. Add to creamed mixture alterrnately with mixture of sour milk and soda; mix well after each addition. Stir in vanilla. Pour into 2 greased and floured 9-inch cake pans. Bake for 30 minutes or unitl cake tests done. Cool in pans for 10 minutes. Remove to wire rack to cool completely. Spread Red Velvet Mocha frosting between layers and over top and sides of cake.
RED VELVET MOCHA FROSTING: Cream butter until light. Sift in confectioners sugar beating constantly until fluffy. Combine remaining ingredients in small bowl. Mix well. Add to creamed mixture; beat until consistent, adding additional coffee if necessary. REC.FOOD.RECIPES ARCHIVES
/CAKES
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