Red Velvet Cake
CATEGORIES
INGREDIENTS
- 2 2/4 cups Flour
- 2 tsp. Cocoa
- 1 tsp. Salt
- 1 1/2 cups Crisco
- 2 1/2 cup Sugar
- 2 Eggs
- 2 tsp. Vanilla
- 2 oz. Red Food Coloring
- 1 tsp. Vinegar
- 1 tsp. Baking Soda
- 1 cup Milk
- 1 cup Buttermilk
DIRECTIONS
- Sift 2 1/4 cups Flour, 2 tsp. Cocoa, 1 tsp. Salt into a small bowl.
- Cream 1/2 cup Crisco, 1 1/2 cup Sugar together with mixer in a large bowl.
- Add 2 Eggs, 1 tsp. Vanilla, 2 oz. Red Food Coloring to Crisco mixture.
- Add sifted dry ingredients alternately with 1 cup Buttermilk to Crisco mixture. Beat until smooth.
- In a separate bowl mix 1 tsp. Vinegar 1 tsp. Baking Soda together, then fold into mixture.
- Put into 2 round cake tins and bake at 350 for 25-30 minutes.
- Mix 1 cup Milk, 1/4 cup Flour.
- Cook on stove until thick, stir often. Put in the Refridgerator to cool. Remove and beat with mixer to remove lumps.
- Beat 1 cup Sugar, 1 cup Crisco until fluffy.
- Add first mixture to the second with 1 tsp. Vanilla.
- Beat until fluffy and spread onto the cooled cake.