The best delicious Red Velvet Cake #06 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Red Velvet Cake #06 recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Red Velvet Cake #06.
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-PART 1-
2 ts Cocoa
2 oz Red food coloring
-PART 2-
1 ts Baking soda
1 ts Vinegar
-PART 3-
1 1/2 c Sugar
1/2 c Shortening
1 ts Salt
2 Eggs
-PART 4-
2 1/4 c Sifted flour
1 c Buttermilk
BUTTERCREAM FROSTING
1 c Milk
3 ts Flour
1 c Sugar
1 c Butter (at room temp.)
1 ts Vanilla
From: Lisa Burnham lburnham@golden.ncw.net
Date: 29 May 1994 14:08:02 -0700
Part 1: mix & set aside.
Part 2: mix & set aside.
Part 3: Cream items until fluffy. Add Part 1 slowly & mix thoroughly.
Part 4: Add Part 4 items alternately to Part 3, mixing well after each
addition. When flour & milk has all been added, fold in Part 2 with a
spoon.
Bake in a greased & floured pan for 30-40 min. @ 350 degrees. Will make a
double layer 8-9″ cake.
Buttercream Frosting: Gently cook milk & flour together until mixture coats
a spoon. Cool to room temp or cooler. Cream sugar, butter, & vanilla
together. Add the milk/flour mixture, a little at a time, beating well
after each addition.
Frosting will be /very/ soft when finished. For long-term storage of cake,
refrigeration is highly recommended (otherwise the frosting may try to
melt!)
HELPFUL HINTS: For buttermilk, soured milk (milk + vinegar) may be
substituted. Clabbered buttermilk works, but not very well. The best
cultured buttermilk is the stuff WITHOUT the gums & thickening agents. (In
the NW Ohio area, that would be Marlburger brand buttermilk.)
For the frosting, expect to spend up to an hour to make it so it comes out
properly. This frosting recipie can NOT be rushed!
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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