AUNT MARILYN'S RED VELVET CAKE
I remember going to gatherings at the Ripley's and there would always be Aunt Marilyn's Red Velvet Cake. It always seemed to be the first to go and I'd never get a piece. Now, it's the first thing I put on my plate. I'm glad she shared it with me to put in our Family Reunion Cookbook.
Provided by Carolyn Elliott
Categories Cakes
Time 1h
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350°F Grease and line with wax paper 2-9" cake pans ICING BASE (thickener): Cook over medium heat, 3 T all-purpose flour and 1 cup milk, stirring constantly until thickened. Set aside. As it cools, stir frequently.
- 2. CAKE: Mix together: 1/2 c shortening 1 1/2 c sugar 2 eggs 1 t salt 2 1/4 c cake flour 1 c buttermilk 1 t vanilla extract PASTE: 2 oz red food coloring 2 T cocoa powder Make paste of 2 and add to mixture
- 3. When all ingredients are mixed, add: 1 T white vinegar mixed with 1 t baking soda and fold into cake. DO NOT BEAT. Divide into 2 cake pans and bake 30-35 minutes.
- 4. When cakes are cooled, slice through layers and ice between, making a 4-layer cake. Ice sides and top and press chopped walnuts into sides, only. Keep cake cool.
- 5. ICING: Cream together, 1 lb. butter, 1 cup sugar, and 1 t vanilla extract. Beat thickener into sugar/butter mixture and whip until lite and fluffy.
- 6. Aunt Marilyn's Personal Notes: 1 cake recipe = 32 cupcakes A single icing recipe is sufficient For any red cakes I make, I increase the amount of icing by 1 1/2 times. NOTE: I have found that this icing recipe quantities is sufficient for a 4-layer cake. I don't know if what she wrote was the "increase 1 1/2 times" or the "single" icing recipe. ~Carolyn
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