This is my mom’s recipe for Red Velvet Cake. If you enjoy this
dessert, you should like this recipe just fine…
Ingredients:
1/2 cup shortening
(e.g., Crisco)
1 1/2 cups sugar
1 tsp. vanilla
2 eggs
2 Tbsp. Cocoa
2 oz. Red food coloring
2 1/2 cups flour
1 tsp. salt
1 cup buttermilk
1 Tbsp. vinegar
1 tsp.
baking soda
Instructions:
- Preheat oven to 350 degrees (F).
- Cream
shortening, sugar, and vanilla with a mixer. - Add eggs and
blend. - Add cocoa and food coloring.
- Add flour and salt,
alternating with buttermilk. - In separate bowl, mix baking soda
and vinegar. Pour into batter and stir. - Bake at 350 degrees (F)
for 25-28 minutes or until toothpick inserted in center comes out
clean.
Frosting
5
Tbsp. flour
1 cup whole milk
Cook above until
thick, stirring constantly to prevent lumps. Allow the flour to heap
above the spoon slightly when measuring. Thickness of the cooked
mixture should be a thick paste. It will get lumpy if not stirred
constantly during cooking. A wire whisk can be helpful here. Let
the misture cool completely before continuing, stirring several times
while it cools.
1 cup sugar (granulated)
1 cup butter or
margarine
1 tsp. vanilla
Cream these
items until fluffy using mixer. It should look almost like whipped
cream. Don’t stop mixing until it is really light in color, then
add the flour/milk mixture from above. Beat until well combined.
Spread on cold cake. If cake or
the flour/milk mixture is warm (or both), the frosting will
melt!
