Red Velvet Cake VIII

This festive cake is a family favorite — great for the Christmas holiday or Valentine's Day.

Yield

12 servings

Cake Ingredients

1/2 cup shortening
1 1/2 cups granulated (white) sugar
2 eggs
2 tablespoons baking cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar

Icing Ingredients

5 tablespoons all-purpose flour
1 cup milk
1 cup granulated (white) sugar
1 cup butter
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans with Pan Release or baking spray with flour.

Cream shortening and 1 1/2 cups sugar well. Add eggs and beat well. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar. Fold into cake batter. Don't beat or stir; just fold.

Bake for 30 minutes, until cake tests done. Cool 5 minutes before removing from pans to wire cooling rack to cool completely.

To Make Icing: Cook flour and milk over low heat until thick, stirring constantly. Cool completely. While cooling, cream sugar, butter and vanilla. Beat well until light and fluffy. Add to flour mixture and beat until of a good spreading consistency. Make sure icing and cake are completely cool before frosting cake.

Nutritional Information

Amount per serving: Calories: 513; Total Fat: 25.7 g; Cholesterol: 78 mg; Sodium: 502 mg; Total Carbs: 67 g; Dietary Fiber: 1.1 g; Protein: 5.8 g

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