RED VELVET CAKE AND WHITE ICING
My aunt had traveled to Indiana to take my grandmother to visit her father right after WWII. They stopped at a very nice restaurant and they tried the cake which was so good that she asked the chef for the recipe and he was kind enough to share it with my aunt. The day my aunt gave me the recipe for this Red Velvet Cake she stressed to me that it was just as important to mix the ingredients as directed as it is to add the right ingredients. I have made this recipe many times and it has never failed for me.
Provided by Linda Shipman @Grasswdow
Categories Cakes
Number Of Ingredients 30
Steps:
- Cream together 1/2 cup Shortening and 1 1/2 cups Sugar. Add 2-eggs. 1-teaspoon vanilla, 1-teaspoon salt, and 1 teaspoon butter flavoring and mix thoroughly. Make a paste of cocoa and cake coloring. Add: To first mixture Add: alternately 2 1/2 cups shifted flour 1 cup buttermilk Mix in snall bowel: 1 teaspoon soda 1 Tablespoon vinegar Add to first mixture and blend well. Bake: 25 to 30 minutes at 350 degrees.
- Cook in saucepan until thick: 3 Tablespoons flour, 1-Cup sweet milk ½-Teaspoon salt Stirring constantly Set aside and Let Cool Cream in small bowel: 1 Cup Crisco, 1 Cup Sugar. Add: first mixture to creamed mixture. Add: 2 Teaspoon Vanilla, ¼ Teaspoon Butter flavoring. Beat for 5 minutes or more, until fluffy. Spread on cooled cake.
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