Name: Red Velvet Cake I
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Unsweetened cocoa powder - 2 tablespoons; Red food coloring - 2 ounces; Buttermilk - 1 cup; Salt - 1 teaspoon; Vanilla extract - 1 teaspoon; Shortening - ½ cup; White sugar - 1 ½ cups; Eggs - 2; All-purpose flour, sifted - 2 ½ cups; Baking soda - 1 ½ teaspoons; White vinegar - 1 teaspoon; Milk - 1 cup; All-purpose flour - 5 tablespoons; White sugar - 1 cup; Butter - 1 cup; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Red Velvet Cake I

1. Unsweetened cocoa powder - 2 tablespoons

2. Red food coloring - 2 ounces

3. Buttermilk - 1 cup

4. Salt - 1 teaspoon

5. Vanilla extract - 1 teaspoon

6. Shortening - ½ cup

7. White sugar - 1 ½ cups

8. Eggs - 2

9. All-purpose flour, sifted - 2 ½ cups

10. Baking soda - 1 ½ teaspoons

11. White vinegar - 1 teaspoon

12. Milk - 1 cup

13. All-purpose flour - 5 tablespoons

14. White sugar - 1 cup

15. Butter - 1 cup

16. Vanilla extract - 1 teaspoon

How to cook deliciously - Red Velvet Cake I

1. Stage

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.

2. Stage

Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.

3. Stage

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

4. Stage

To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.