Red Velvet Cake

By clawson

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.

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.