Friday, December 24, 2010

Red Velvet Cake

It's that time of year and I am still getting requests for this recipe of my husband's Red Velvet Cake. He claims you cannot substitute any item because it will not taste right nor turn out right. Follow the directions and enjoy! Have a very Merry Christmas!!!

Brian's Red Velvet Cake

1/2 cup shortening

1 & 1/2 cup sugar

2 eggs

2 tsp. cocoa

2 (1 oz.) bottles of red food coloring

1 tsp. baking soda

1 cup buttermilk

1 tsp salt

2 & 1/4 cup sifted all-purpose flour

1 tsp. vanilla

1 tsp. vinegar

Cream shortening, sugar, and eggs. Well! Mix cocoa and food coloring. Add to creamed mixture. Sift flour three times. (yes, Brian sifts it 3 times) Alternately add flour and buttermilk, beginning and ending with flour. Add vanilla. Mix vinegar and soda. Add to creamed mixture. Bake at 350. Grease and flour pans (three 9 inch cake tins). Bake 25 minutes.

Red Cake Frosting

2 cubes of Imperial margarine (He insist on Imperial)

1 cup sugar

1 tsp. vanilla

3 heaping Tbsp. flour

1 cup milk

Cream Imperial margarine, sugar, and vanilla for 5 minutes with electric mixer. Mix milk and flour then cook over medium heat stirring constantly with a whisk until thickened. Set it aside until it is completely cool. After it is cool, add to creamed mixture. Mix well. (Like thick whipping cream) Set in fridge to chill for about 30 minutes. If this is not completely cool before continuing to the next step, it will not turn out right. Mix again and then frost the cake. The secret to this frosting is enough patience to mix it long enough. Longer mixing makes better frosting.