Red Velvet Cake
Ingredients
1/2 cup shortening
1-1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavor (optional)
1 tablespoon distilled white vinegar
1 teaspoon baking soda
3 level tablespoons cocoa
2-1/2 cups sifted cake flour
(or 2 cups and three tablespoons all-purpose flour, sifted)
1 cup buttermilk
1 teaspoon salt
1 (1-ounce) bottle red food coloring
Method
Cream shortening, sugar, eggs and flavors until very light and fluffy (3 to 5 minutes). Make a paste of cocoa and food coloring; add to the mixture. Alternately add flour and buttermilk and continue mixing on medium for 3 minutes. Mix soda and vinegar in small bowl; add to batter. Blend well. Bake in three greased and floured 9 or 10 inch cake pans for 20-25 minutes at 350 F. Let cool completely. Remove from pans. Frost with cream cheese frosting (below). Serves: 12.
1/2 cup shortening
1-1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavor (optional)
1 tablespoon distilled white vinegar
1 teaspoon baking soda
3 level tablespoons cocoa
2-1/2 cups sifted cake flour
(or 2 cups and three tablespoons all-purpose flour, sifted)
1 cup buttermilk
1 teaspoon salt
1 (1-ounce) bottle red food coloring
Method
Cream shortening, sugar, eggs and flavors until very light and fluffy (3 to 5 minutes). Make a paste of cocoa and food coloring; add to the mixture. Alternately add flour and buttermilk and continue mixing on medium for 3 minutes. Mix soda and vinegar in small bowl; add to batter. Blend well. Bake in three greased and floured 9 or 10 inch cake pans for 20-25 minutes at 350 F. Let cool completely. Remove from pans. Frost with cream cheese frosting (below). Serves: 12.
