Red Velvet Cake Recipe

1      Reviews by:    Mary Porter   Red Velvet Cake Recipe is a very interesting cake, especially when it gets to making the frosting. This is a great baking experience, not to mention the wonderful taste and smooth texture of this red velvet cake recipe. Food Category:    Cakes and Tortes Cuisine Origin:    Midwestern    Servings:8 Nutrition facts:669 calories38.8 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   40 Minutes Total Time:   1 Hour

INGREDIENTS

• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavored extract
• 3 tablespoons cocoa powder
• 1/2 ounce red food coloring
• 2 1/2 cups all-purpose flour
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon distilled white vinegar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup butter
• 1 cup white sugar
• 1/2 cup shortening
• 2 teaspoons vanilla extract
• 2 teaspoons butter flavored extract

DIRECTIONS

• Preheat an oven to 350° F (175° C). Grease and flour three 10 inch round pans.
• Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl.
• Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture.
• Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.