Red Velvet Cake I
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Unsweetened Cocoa Powder60 g
Red Food Coloring1 cup
Buttermilk1 tsp
Salt1 tsp
Vanilla Extract1 cup
Shortening1 cup
White Sugar2
Eggs5 tbsps
All-Purpose Flour1.5 tsps
Baking Soda1 tsp
White Vinegar1 cup
Milk1 cup
ButterDirections:
1
Grease two 9 inch round pans
2
Preheat oven to 350 degrees F (175 degrees C)
3
Make a paste of cocoa and food coloring
4
Set aside
5
Combine the buttermilk, salt and 1 teaspoon vanilla
6
Set aside
7
In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy
8
Beat in the eggs one at a time, then stir in the cocoa mixture
9
Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated
10
Stir together baking soda and vinegar, then gently fold into the cake batter
11
Pour batter into prepared pans
12
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean
13
Allow to cool completely before frosting
14
Refrigerate until ready to serve
15
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour
16
Cook over low heat, stirring constantly, until mixture thickens
17
Set aside to cool completely
18
Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency