Red Velvet Cake

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This is a very old recipe and has a totally different icing---much better than the cream cheese icing used now. Even better if kept in refrigerator.

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Ingredients

  • Cake:
  • Mix.
  • 1 oz. red food coloring
  • 2 tblsp. Nestles chocolate mix
  • Cream:
  • 1/2 cup crisco
  • 1 1/2 cup sugar
  • 2 eggs
  • Add red paste and mix well
  • Add:
  • 2 1/2 cup sifted cake flour
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 1/2 tsp vanilla
  • Mix well by hand:
  • 1 tblsp vinegar
  • 1 tsp soda
  • Pour into mixture. Bake 350 degrees in 2 floured and greased cake pans.
  • Frosting:
  • 7 1/2 tblsp heaping flour
  • 1 1/2 cup milk
  • Mix until smooth, cook until thick. Cool in refrigerator.
  • Beat 4 minutes:
  • 1/2 cup butter
  • 1 cup crisco
  • 1/2 cup sugar
  • 1 tsp vanilla
  • Add:
  • Flour paste--beat 8 minutes.
  • Frosting variation:
  • 2 cups whole milk
  • 1 1/2 cups all-purpose flour
  • 4 - 8 ounces quality white chocolate bar, chopped
  • 2 cups granulated sugar
  • 2 sticks unsalted butter, softened
  • 1 tsp vanilla
  • FROSTING GARNISH:
  • Additional white chocolate bar (optional)

Preparation

Step 1

Follow directions listed with ingredients. Make flour paste while cake is baking. May slice each cake layer in half or bake in three pans. Keep cake in refrigerator.

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