Tuesday, April 11, 2006

Red velvet cake recipe

Red Velvet Cake Recipe
1/2 c. shortening
1 ½ c. sugar
2 c. plain flour
½ t. salt
1 T. cocoa
1 t. vanilla
1 c. buttermilk
2 oz. red food coloring
1 t. soda
1 T. vinegar

Frosting recipe

Cream shortening at room temperature. Cream with sugar and eggs. Mix flour, salt and cocoa. Make a hole in the flour mixture and add the egg mixture. Mix buttermilk, vanilla and food coloring. Dissolve soda with vinegar. Mix liquids. Gradually beat the flour mixture with the vinegar-milk mixture. Beat well. Pour into 2 flour sprayed cake plans and bake at 350 degrees for 30-40 minutes. Test for doneness with a toothpick. Cool at least 20 minutes on cake racks. When cool, slice layers into halves, making 4 layers. Spread frosting alternately over layers and frost top.

Red Velvet Cake Frosting
1 c. milk
2 T. cornstarch
¼ t. salt
½ c. shortening
1 stick margarine
1 c. sugar
1 t. vanilla
Combine milk, cornstarch and salt. Cook on low heat until thick pudding stage. Remove from heat and cool. Meanwhile, cream shortening, margarine, sugar and vanilla. When cool add cornstarch mixture. Beat until smooth frosting. Frost layers.



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