Red velvet cake
Source of Recipe
Aunt Saunny
cooking spray
1 tablespoon all-purpose flour
1 2/3 cups sugar
5 tablespoons vegetable shortening
1 large egg white
1 large egg
3 tablespoons unsweetened cocoa
1 (1-ounce) bottle red food coloring
2 1/4 cups all-purpose flour
1 teaspoon salt
1 cup low-fat buttermilk
1 1/4 teaspoons vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda
cooked buttercream frosting
1. Preheat oven to 350.
2. Coat 2 (9-inch) round cake pans with cooking spray, and dust with
1 tablespoon flour.
3. Beat the sugar and shortening at medium speed of a mixer 5 minutes
or until well-blended. Add egg white and egg; beat well. Combine
cocoa and food coloring in a small bowl; stir well with a whisk. Add
to sugar mixture; mix well.
4. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with
a knife. Combine with salt. Add flour mixture to sugar mixture
alternately with buttermilk, beginning and ending with flour mixture.
Add vanilla; mix well. Combine vinegar and baking soda in a small
bowl; add to batter, mixing well.
5. Pour batter into prepared pans. Shrply tap pans once on counter to
remove air bubbles. Bake at 350 for 28 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes; remove
from pans. Cool completely on wire racks.
6. Place 1 cake layer on a plate; spread with 1/3 cup cooked
buttercream frosting, and top with another cake layer. Spread the
remaining frosting over the top and sides of the cake. Store cake
loosely covered in refrigerator. Yield: 16 servings.
Cooked buttercream frosting:
1 cup fat-free milk
7 tablespoons all-purpose flour
12 tablespoons light butter, chilled
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1. Cook milk and flour in a small heavy saucepan over medium heat 2
1/2 minutes or until very thick, stirring constantly with a whisk.
Spoon into a bowl; cover and chill thoroughly.
2. Beat butter and chilled flour mixture at medium speed of a mixer
until smooth. Gradually add sugar, and beat just until blended (do
not over-beat). Stir in vanilla; cover and chill. Yield: 2 1/3 cups.
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