Red Velvet Cake

By Lv2Cook

Ingredients

• Cooking spray
• 1 tablespoon all-purpose flour
• 1 2/3 cups sugar
• 5 tablespoons vegetable shortening
• 1 large egg white
• 1 large egg
• 3 tablespoons unsweetened cocoa
• 1 (1-ounce) bottle red food coloring
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup low-fat buttermilk
• 1 1/4 teaspoons vanilla extract
• 1 tablespoon white vinegar
• 1 teaspoon baking soda
• Cooked Buttercream Frosting
• COOKED BUTTERCREAM FROSTING
• 1 cup fat-free milk
• 7 tablespoons all-purpose flour
• 12 tablespoons light butter chilled
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Coat 2 (9-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.

Beat the sugar and shortening at medium speed of a mixer 5 minutes or until well-blended. Add egg white and egg; beat well. Combine cocoa and food coloring in a small bowl; stir well with a whisk. Add to sugar mixture; mix well.

Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine with salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Add vanilla; mix well. Combine vinegar and baking soda in a small bowl; add to batter, mixing well.

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350º for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 1/3 cup Cooked Buttercream Frosting, and top with another cake layer. Spread the remaining frosting over the top and sides of the cake. Store cake loosely covered in refrigerator.
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To Make Cooked Buttercream Frosting:

Cook milk and flour in a small heavy saucepan over medium heat 2 1/2 minutes or until very thick, stirring constantly with a whisk. Spoon into a bowl; cover and chill thoroughly.

Beat butter and chilled flour mixture at medium speed of a mixer until smooth. Gradually add sugar, and beat just until blended (do not overbeat). Stir in vanilla; cover and chill.

Yield: 2 1/3 cups

Don't substitute margarine for the light butter in this recipe. The texture and taste will not be the same.