Red Velvet Cake
(from cokerlj’s recipe box)
This is the old original, accept no substitutes. Most people put cream cheese icing on it…this icing recipe is the original icing…totally different than cream cheese and so much better.
Source: Millie V. Bartek
Categories: Cakes, Christmas, Company Dessert, Valentines
Ingredients
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon butter flavoring
- 1 ounce red food coloring
- 3 tablespoons cocoa
- 1 1/2 cups cake flour sifted (sift after measuring, gently spooning into cup and leveling)
- 1 cup buttermilk
- 1 teaspoon vinegar
- 1 teaspoon baking soda
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- ERMINE FROSTING: After making this frosting several times, I discovered the amounts called for is not enough. I Also revised the recipe to use half shortening and half margarine.
- THE AMOUNTS BELOW ARE DOUBLED:
- 6 tablespoons flour
- 1 teaspoon salt
- 2 cup milk
- -
- 1 cup shortening
- 1 cup margarine
- 2 cups sugar
- 4 teaspoons vanilla
- 1/2 teaspoon butter flavoring
- 1 cup coconut (optional, to sprinkle on cake if desired)
Directions
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Cream shortening, margarine, sugar, eggs, flavorings together.
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Make a paste of cocoa and food color, add to first mixture.
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Alternate adding flour and buttermilk.
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Mix baking soda and vinegar in small bowl. Add to batter.
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Blend.
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Bake in 3, 9 inch round greased and floured pans for 20-25 minutes at 350 degrees. I will cut a parchment round to fit in the bottom of the pans and spray with “Bakers Secret”.
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Let cool.
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FROSTING: Cook milk, flour, salt together until thick, stirring continuously. Cool, stirring occasionally as it cools.
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Cream shortening and sugar very well, add flavorings.
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Combine with first mixture. Beat well. Spread between layers and all over cake. Sprinkle with optional coconut if desired.