Red Velvet Cake
Grandma's Great Desserts Cookbook
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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.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min.
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 mixing 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 mixing 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.