Directions: |
Directions:Cake:
1. Preheat oven to 350º
2. Grease 2 8 " cake pans with extra shortening. Put rounds of wax paper in bottom of cake pans. Grease again. Flour entire pan.
3. Cream together first 2 ingredients (Shortening and Sugar.)
4. Beat in eggs, 1 at a time until mixed well.
5. Make a paste out of the red food coloring and cocoa. Add to the creamed mixture.
6. Sift together the flour, salt, and set aside.
7. Mix Buttermilk, vanilla, and water ( measure the water in the food coloring bottle, it will give it a redder color ). Set aside.
8. Mix alternately into the creamed mixture: the dried sifted mixture and the buttermilk mixture. Make sure to end up with a dry ingredient last.
9. Mix the soda, and the vinegar. Stir with a spatula into the cake batter.
10. Pour into the prepared cake pans and cook for 20 to 30 minutes.
11. Let it cool on a wire rack in pans for 5 - 10 minutes. Cover with a towel. Then remove from cake pans and cool on the cake rack until completely cool. Be sure to remove the wax paper at this time and cool with a towel.
12. Split the cake into 4 layers.
13. Ice
Icing:
1. In double boiler with a wire whisk, cook the flour and milk until really thick. Stir constantly.
2. Keep in the pan and cover with a film of saran wrap directly on the mixture, not on the pan. This is just to keep it from drying out and developing a crust during the cooling process. Cool in the refrigerator.
3. Cream the sugar, butter, and vanilla.
4. When the paste is completely cool, mix into the creamed mixture for 10 minutes.
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This recipe for Red Velvet Cake is from