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Red Velvet Cake

Red Velvet Cake
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.
12 ServingsPrep: 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 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.
© Taste of Home 2009 Tasteofhome Logo

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Red Velvet Cake (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2009 Tasteofhome Logo