Red Velvet Cake
Red Velvet
1 cup butter or margerine
1-1/2 cups sugar
2 eggs
1 ts. vanilla
1 ts. butter flavor
2 bottles(1oz.each)red food coloring
2-1/2 cups cake flour
2 TBLS. cocoa powder
1 ts. baking soda
1 cup buttermilk
1 ts vinegar
In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla, butter flavoring and food coloring, if desired. Combine buttermilk and vinegar. Combine flour, cocoa and soda. Add flour mixture alternately with buttermilk mixture to the creamed mixture.Pour into 2(or 3) greased and floured 9-in. round cake pans. Bake at 350 for 15-20 minutes or until cakes test done. Cool in pans 15 minutes before removing to finish cooling.
Here is the tricky part, for a truly southern and most awesome impression when serving you can cut the 2 pans into 4 cakes, using a thread as big around as the cake, slice through and remove the tops, now you have 4 layers.To do this wrap the thread around the cake, cross the strings from one hand to the other and gently pull. you should have it now.
Then frost, some people use a basic cream cheese frosting but this recipe for frosting is extremely rich and very buttery and it compliments the butter flavor of the cake very well. (I like mine served cold.)
Fluffy Buttery Frosting
1-1/2 cups milk
1/2 cup flour
1-1/2 cups butter or margerine, softened
1-1/2 cups sugar
1-1/2 ts. vanilla
1-1/2 ts. butter flavoring
Whisk together flour and milk in a saucepan. Cook, stirring constantly, until thick, about 5 minutes.
Cover and cool. In a mixing bowl, cream butter. Gradually add sugar; beat well. Gradually add cooled milk mixture and beat until very light, about 4-6 minutes. Add vanilla and butter flavoring, beat well.Frost your masterpiece when cool.
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