beautiful cake is the ORIGINAL RED VELVET CAKE RECIPE
from the 1940's. Don't bother with any other you see online. Also NEVER,
I repeat NEVER put a cream cheese frosting on a Red Velvet Cake! If someone
is serving you a Red Velvet Cake with a cream cheese frosting BE AWARE
- it is not a true Red Velvet Cake!!
This is an impressive cake and the butter cream frosting
is no fail. It may take a while to beat it to whipped cream consistency but it's
well worth it. Sometimes I make this gorgeous red cake with white icing more festive
for Christmas with the addition of green sugar sprinkles on the top!
Red Velvet Cake
cup crisco 1 1/2 cups sugar
2 large eggs
2 oz red food coloring -2 bottles!
(don't skimp on the food coloring or the cake will be dry) 2 heaping tablespoons
cocoa 1 teaspoon salt 2 1/4 cups sifted cake flour 1 cup buttermilk
1 teaspoon white vinegar 1 teaspoon vanilla 1 teaspoon baking soda
Cream crisco and sugar. Add
eggs one at a time and beat for 30 seconds. Add cocoa and red food coloring,
mix. Add flour, salt and buttermilk, mix. Remove batter from mixer. Sprinkle
with baking soda, pour vinegar over batter and add vanilla. Stir. DO NOT
BEAT - (don't over stir - it can make the cake tough). Pour equal amounts
of batter into two 9 inch cake pans that have been greased and lightly
floured. Bake at 350 degrees for 30 min.
Butter Cream Icing
tablespoons cornstarch or 4 tablespoons flour 1 cup whole milk 1 cup butter
1 cup sugar 1 teaspoon vanilla
cornstarch (or flour) with milk. Cook until thick, whisking the entire time. Set
aside to cool. Cream butter and sugar until fluffy. Add vanilla and cooked cornstarch
mixture slowly. Beat until it feels like whipped cream.
If you prefer a whole lot of icing on your cake this buttercream icing recipe
can easily be halved to make more without any change in cooking/mixing instructions.