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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

RED VELVET CAKE Recipe

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This recipe for RED VELVET CAKE is from Annie Bo Nanny Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Cup Shortening
1 1/2 Cups Sugar
1 tsp. Adams Best Vanilla
1 tsp. Adams Butter Flavor
1 oz. Two 1/2 oz. Bottles Adams Red Color
3 tbsp. (level) Cocoa
2 1/2 Cups Sifted Cake Flour
1 Cup Buttermilk
1 tsp. Salt
1 tbsp. Vinegar
1 tsp. Soda

Frosting
3 tbsp.Flour
1/2 tsp. Salt
1 Cup Milk
1 Cup Shortening
1 Cup Sugar
2 tsp. Adams Best vanilla
1/4 tsp. Adams Butter Flavor
Directions:
Directions:
Cream shortening, sugar, eggs, flavors. Make a paste of cocoa and food coloring; add to first mixture.
Alternately add flour and buttermilk. Mix soda and vinegar in small bowl; add to batter. Blend. Bake in 9" or 10" pans for 20-25 minutes at 350º. Let cool completely. Cover with frosting.

Frosting
Cook milk, flour, salt until thick; stirring constantly. Let cool. Cream shortening and sugar very well; add flavors. Combine with the first mixture; beat well.
Personal Notes:
Personal Notes:
this is the recipe that I use to make Red Velvet Cake.

 

 

 

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