Red velvet cake and icing

Yield: 8 Servings

Measure Ingredient
3 tablespoons Cocoa
½ ounce Red food coloring
1½ cup Sugar
½ cup Crisco
2 \N Eggs
1 teaspoon Vanilla
2 cups Cake flour; sifted
1 teaspoon Salt
1 cup Buttermilk
1 teaspoon Baking soda
1 teaspoon Vinegar
\N \N Shortening and flour
\N \N Icing
3 tablespoons Flour
1 cup Milk
1 cup Sugar
¼ cup Crisco
½ cup Margarine; softened
2 teaspoons Vanilla

Recipe by: Maxine Stephens Preparation Time: 2:30 From: Ellen <CourtMoss@...>

Date: Fri, 24 May 1996 08:07:07 -0500 PREHEAT OVEN TO 350F. Grease and flour two 9" round cake pans Combine cocoa and food coloring into a paste; set aside. Cream together sugar and Crisco. Add eggs one at a time to sugar and beat well. Add red paste to sugar mixture and beat well. Mix vanilla into sugar mixture. In separate bowl, combine sifted cake flour and salt; add gradually to sugar mixture. Add buttermilk to batter. In small bowl or ramekin, combine baking soda and vinegar; while foaming, pour into batter.

Pour batter into prepared pans; bake 35 minutes. Let cool in pan 10 minute on wire rack; then remove from pan and let cool completely on wire rack before icing.

ICING: Cook flour and milk until thick and cool. Cream sugar, Crisco, and margarine together; add to flour/milk paste. Add vanilla and beat thoroughly. Frost cake; shave or grate chocolate on top of iced cake, and keep cake refrigerated until served.

Posted to Master Cook Recipes List, Digest #96

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