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Red Velvet Cake Recipe

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We have five birthdays in our family in September, and they all request this cake! The recipe comes from my husband's Aunt Edith and makes a cake that's pretty and delicious.

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Red Velvet Cake Recipe

Prep: 25 min. Bake: 35 min.

Yield: 12 Servings

25 35 60

Ingredients

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1/4 cup (2 ounces) red food coloring
3 tablespoons baking cocoa
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon vinegar
FLUFFY WHITE FROSTING:
1 cup milk
5 tablespoons all-purpose flour
3/4 cup butter
4 tablespoons shortening
1-1/2 cups sugar
2 teaspoons vanilla extract

Directions

In a large bowl, cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine food coloring and cocoa; add to creamed mixture. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in vanilla and vinegar.
Pour into two waxed paper-lined 9-in. round baking pans. Bake at 350° for 35 minutes or until toothpick inserted near center comes out clean.
For frosting, whisk together milk and flour in a saucepan. Cook, stirring constantly, until thick (like paste), about 5 minutes. Cool. Place in a bowl with remaining ingredients. Beat at high speed until consistency of whipped cream. Frost one cake layer; top with second layer and frost entire cake. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 542 calories, 25 g fat (11 g saturated fat), 70 mg cholesterol, 362 mg sodium, 73 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Red Velvet Cake in Grandma's Great Desserts Cookbook , p19

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Reviews for Red Velvet Cake (2)

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Reviewed on Oct. 14, 2011 by GaitherMom

Not bad, but my family thought it had a flour taste to it. Also, the cakes need to be cooled completely before frosting. The cake is completely gone, so it wasn't that bad, but I think I am going to try another recipe for Red velvet cake.