RED VELVET CAKE II

By stepjo7269

MS Farmer's Market Cookbook p. 233
Sherriel Moore; Brandon, MS

Ingredients

• Cake:
• 1 1/2 c. sugar
• 1 c. shortening
• 2 eggs
• 2 1/2 c. cake flour
• 2 T. cocoa powder
• 2 oz red food color
• 1 t. salt
• 1 t. vanilla
• 1 c. buttermilk (or 1 T. vinegar with 1 c. 2% sweet milk)
• 1 1/2 t. soda
• 1 T. vinegar
• Frosting:
• 7 1/2 T. flour
• 1 1/2 c. milk
• 1 1/2 t. vanilla
• 1 1/2 c. salted butter
• 1 1/2 c. sugar
• pecans
• Directions for Cake:
• ●Preheat oven to 350 F.
• ●Cream sugar and shortening; add eggs and beat together well.
• ●In a separate bowl, make a paste of cocoa powder and food coloring; add to egg mixture. Stir in salt and vanilla.
• ●Add buttermilk and flour, alternating wet and dry ingredients and mix well.
• ●Mix soda with vinegar and fold into mixture.
• ●Grease and flour 3 round cake pans--do not use Pam vegetable spray. Evenly pour cake mixture into pans and bake for 25 minutes or until done.
• ●Cool completely on wire rack before icing each layer.
• Directions for Frosting:
• ●Mix together milk and flour well and cook until it becomes very stiff and looks like glue. Set aside to cool.
• ●Cream butter, sugar and vanilla. Add to milk and flour mixture and whip until it has a whipped cream consistency.
• ●Frost cake and garnish with pecans.

Preparation

Step 1

Note: This cake is best when made and refrigerated 5-7 days prior to serving. It is a beautiful and delicious dessert!