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Red Velvet Cake

Makes 2 layers, grease and flour pan

Red Velvet Cake

Photo: kimberlykv (CC BY 2.0)

A two-layer red velvet cake made with cocoa, buttermilk, and red food coloring, finished with a cooked cornstarch-and-butter frosting whipped to a fluffy consistency.

Directions

  1. Cream shortening and sugar, 2 eggs. Add cocoa and coloring in cup, add to . Sift flour and salt together, add buttermilk, folding. Add soda and vinegar in a cup. Fold in, add vanilla. Bake 20 to 30 minutes at 300 degrees. Makes 2 layers, grease and flour pan.
  2. FROSTING: Cream 2 sticks butter, 1 tsp vanilla, add 1 cup sugar. Whip until fluffy. Cook 1 cup water and 12 tbs of cornstarch until thick.
  3. Cool thoroughly and mix above and beat until looks like whipped cream.
  1. Grease and flour the pans.
  2. Cream the 1 cup Crisco and 1 1/2 cups sugar, then add the 2 eggs.
  3. In a cup, combine the 1 tablespoon cocoa and the 2 ounces red food coloring; add to the creamed mixture.
  4. Sift the 2 1/2 cups cake flour and salt together; add along with the 1 cup buttermilk, folding in.
  5. In a cup, combine the 1/2 teaspoon baking soda and the 1 tablespoon vinegar; fold in. Add the vanilla.
  6. Bake 20 to 30 minutes at 300 degrees. Makes 2 layers.
  7. FROSTING: Cream 2 sticks butter with 1 teaspoon vanilla, then add 1 cup sugar. Whip until fluffy.
  8. Cook 1 cup water and 12 tablespoons cornstarch until thick. Cool thoroughly.
  9. Mix the cooled cornstarch mixture into the butter mixture and beat until it looks like whipped cream.

Goes well with

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