Red Velvet Cake
This cake is one that my mother made many times when I was a child. I love the chocolate goodness combined with the rich creamy cream cheese frosting.
1/2 C. butter
1 1/2 C. sugar
2 eggs
1 oz. red food coloring
1 oz. water
2 Tbsp. cocoa
1 C. buttermilk
2 1/4 C. flour
1 tsp. salt
1 Tbsp. vanilla
1 Tbsp. vinegar
1 to 1 1/2 tsp. baking soda
1 1/2 C. sugar
2 eggs
1 oz. red food coloring
1 oz. water
2 Tbsp. cocoa
1 C. buttermilk
2 1/4 C. flour
1 tsp. salt
1 Tbsp. vanilla
1 Tbsp. vinegar
1 to 1 1/2 tsp. baking soda
Cream shortening and sugar; add eggs and blend. Add food coloring, water and cocoa. Blend in buttermilk; add
flour and salt gradually. Add vanilla and beat until mixed. Mix vinegar and soda and stir in last; do not beat. Pour
into 2 9-inch pans. Bake for 30 to 35 minutes in a 350-degree oven. Frost with Fluff Frosting.
flour and salt gradually. Add vanilla and beat until mixed. Mix vinegar and soda and stir in last; do not beat. Pour
into 2 9-inch pans. Bake for 30 to 35 minutes in a 350-degree oven. Frost with Fluff Frosting.
Fluff Frosting
1 C. milk
1/2 C. flour
1 C. sugar
1/2 C. shortening
1/2 C. butter
1 tsp. vanilla
Add milk mixture and vanilla; continue beating. When icing is very fluffy, frost cool cake.
Photo is by Stu Stivpack
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 