|
|
|
Red Velvet Cake
|
|
|
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.
|
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
|
|
1:
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.
|
|
|
|
2:
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.
|
|
|
|
3:
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.
|
|
|
|
4:
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.
|
|
|
|
Print Preview
|
Rate This Recipe
|