PA Red Cake AKA Red Velvet Cake
List of Ingredients
Red Velvet Cake
1/2 c. shortening
1-1/2 c. sugar
2 lg. eggs
2 c. all-purpose flour
1 T. cocoa
1/2 t. salt
1 c. buttermilk
2 (1-oz) bottles red liquid food coloring
1 t. baking soda
1 T. white vinegar
1 c. milk
1/4 c. plus 1-1/2 t. all-purpose flour
3/4 c. butter, softened
1/4 c. plus 1-1/2 t. shortening
1-1/4 c. sugar
1/8 t. salt
1 T. vanilla extract
Beat 1/2 c. shortening at medium speed of an electric mixer until fluffy;
gradually add 1-1/2 cups sugar, beating well. Add eggs, one at a time,
beating until blended after each addition.
Mix together 2 cups flour, cocoa, and 1/2 t. salt; add to shortening
mixture alternately with buttermilk and coloring, beginning and ending with
flour mixture. Mix at low speed after each addition until blended.
Combine soda and vinegar; stir until dissolved. Fold into batter. Pour
into three greased and floured 8-inch round cakepans.
Bake at 350 for 25 to 27 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire rack 10 minutes; remove from
pans, and let cool completely.
Gradually stir milk into 1/4 cup plus 1-1/2 teaspoon flour in a
saucepan until smooth. Cook over medium heat, stirring constantly, until
thick and bubbly. Cool.
Beat butter, 1/4 cup plus 1-1/2 teaspoon shortening, 1-1/4 cups sugar,
and 1/8 teaspoon salt until creamy. Stir in vanilla. Add milk mixture to
creamed mixture, stirring with a wire whisk until smooth. Spread frosting
between layers and on top and sides of cake.
Recipe
Grandmother recipe
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