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Red velvet cake
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| Red Velvet Cake Ingredients: | |
| CAKE | |
| 3/4 cup | Crisco |
| 3 x | eggs |
| 1 1/2 tsp | vanilla |
| 1 1/2 tsp | salt |
| 3 3/8 cup | flour |
| 2 1/4 cup | Sugar |
| 3 oz | Red food coloring |
| 3 tbl | cocoa |
| 1 1/2 cup | buttermilk |
| 1 1/2 tsp | vinegar |
| 1 1/2 tsp | Soda |
| FROSTING | |
| 3 tbl | flour |
| 1 cup | milk |
| 1 cup | butter, (not whipped) |
| 1 cup | Sugar |
| 1 tsp | vanilla |
| Directions: | |
| CAKE | |
| Preheat oven to 350 degrees F. Place vinegar and soda in a cup and set aside. Cream Crisco, sugar and eggs with a mixer. Make a paste of food coloring and cocoa and add it to the creamed mixture. Place salt and flour in sifter. Add the flour to the mixture a little at a time. As you add the flour, add the buttermilk also. Add vanilla and beat well. Lastly fold in the soda and vinegar. Beat for two minutes. Measure out the batter into three bowls so that you can get the same amount in each layer. Use 8x8x2 inch square pans, 3 layers. Grease and flour each pan before you fill it with batter. Cook one layer at a time. Bake at 350 degrees F for 30 minutes or until a toothpick comes out clean. After the layers are cooled, trim the edges. Don't frost sides. Be sure you don't mash the layers as you frost and stack them. The white frosting is thick between the layers. | |
| FROSTING | |
Have the butter at room temperature.
Cook the flour and milk until they are thick (the consistency of oatmeal).
Let this mixture cool.
After the mixture cools, strain it and set aside.
Place butter and vanilla in a bowl and beat.
Add sugar a little at a time; beating with an electric mixer for a long time after each addition of sugar.
Fold in the flour mixture (don't beat).
Frost the tops only of the 3 layers.
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