The Melting Pot 2.0/The Melting Pot 2.0.iso/food/cakes/red_velv.et

Internet Message Format | 1995-09-27 | 2KB

From: Jordan Wade Lohr <[e-mail]>
Newsgroups: rec.food.recipes
Subject: Red Velvet Cake
Date: 22 Mar 1994 23:18:20 -0500
Organization: University of Virginia
Message-ID: <2mofuc$[e-mail]>

Red Velvet Cake

3/4 cup Crisco
3 eggs
1 1/2 tsp. vanilla
1 1/2 t salt
3 3/8 cup flour
2 1/4 cup sugar
3 oz red food coloring
3 tbsp. cocoa
1 1/2 cup buttermilk
1 1/2 tsp vinegar
1 1/2 tsp soda

Preheat oven to 350 degrees.  Put vinegar and soda in a cup;
set aside.  Cream Crisco, sugar and eggs with a mixer.  Make a
paste of food coloring and cocoa and add it to the creamed
mixture.  Put salt and flour in sifter.  Add flour to mixture a
little at a time.  As you add the flour, add buttermilk along
with it.  Add vanilla; beat well.  Lastly fold in soda and
vinegar.  Beat 2 minutes.  Measure out the batter into 3 bowls,
so you can get the same amount in each layer.  Use 8x8x2 inch
square pans, 3 layers.  Grease and flour each pan before you
fill it with batter.  Cook 1 layer at a time.  Bake at 350
degrees for 30 minutes or until toothpick come out clean.
After the layers are cooled, trim edges.  Don't frost sides.
Be sure you don't mash the layers as you frost and stack them.
The white frosting is thick between the layers.

Frosting for Red Velvet Cake

3 Tbsp. flour
1 cup milk
1 cup butter (not whipped)
1 cup sugar
1 tsp. vanilla

Have butter at room temperature.  Cook flour and milk until
thick, the consistency of oatmeal.  Let the cool.  After this
mixture cools, strain it and set aside.  Put butter and vanilla
in a bowl; beat.  Add sugar a little at a time;beating with an
electric mixer a long time after each addition of sugar.  Fold
in the flour mixture.  Don't beat.  Frost the tops only of the
3 layers.

jwl