My daughter made a Red Velvet cake last tonight. Bless her little cotton pickin’ heart…..
Red Velvet Cake
1C. shortening
1-3/4C. sugar
2-1/2C. cake flour
3/4 tsp. salt
2 large eggs
1C. buttermilk
1tsp. vanilla
1tsp. baking soda
1-1/2tsp. vinegar
2tsp. red food coloring
3tsp. cocoa powder
Preheat the oven to 350 degrees. Spray two 10″ cake pans with non-stick spray. In a mixing bowl, blend the shortening and sugar with an electric mixer. In another bowl, sift together the flour and salt. In a third bowl, mix the eggs, buttermilk, vanilla, baking soda, and vinegar. Alternately add the flour mixture and the buttemrilk mixture to the shortening mixture, mixing after each addition. In a small bowl, mix the food coloring with the cocoa. Add the cocoa mixture to the mixing bowl and blend till just combined. Pour the batter into the cake pans and bake for 25 minutes or till toothpick comes out clean. Cool completely before frosting.
Cream Cheese Frosting:
1 – 8oz package of cream cheese, plus 1/2 of an 8oz package (12oz total)
3/4C. butter, softened
1-1/2 lbs. powdered sugar
2tsp. vanilla
In a mixing bowl, mix the cream cheese with the powdered sugar until smooth. Add the vanilla and mix well.
Somehow, I felt compelled to show you this……….
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