Menus and Party Planning
Menus and Party Planning
Daily Delight
Daily Delight
Interviews
Interviews
Red Velvet Cake

 

SERVES: 8

 

INGREDIENTS:

 

Cake

1/2 cup vegetable shortening

1 1/2 cups sugar

1 teaspoon vanilla

2 eggs

2 1/2 cups flour

2 tablespoons cocoa

2 oz. red food coloring

1 teaspoon salt

1 cup buttermilk

1 teaspoon baking soda

 

Frosting

1/2 stick butter (20 minutes on counter to bring to room temperature)

8 oz cream cheese (20 minutes on counter to bring to room temperature)

1 pound box of powdered sugar dash of salt

1/2 teaspoon vanilla

 

INSTRUCTIONS:

 

Heat oven to 350F degrees.

 

Take two 9-inch round cake pans (or square or heart shaped) and lightly coat with butter. Lightly sprinkle flour into the pans. By adding butter and flour to the pans the cakes will not stick to the pans.

 

In a large bowl mix the sugar and shortening. Add the vanilla and eggs, and beat well. Then add the flour, cocoa and salt. Add the buttermilk and beat well. Stir in the baking soda and food coloring.

 

Pour half of the mixture into each pan. Place both pans on the middle rack of the oven. Make sure the pans do not touch. Bake for approximately 30 minutes. The cakes are done when they bounce back when lightly touched with a finger.

 

Wait 15 minutes for the cakes to cool slightly then remove them from the pans and place on plates. Wait 1 to 2 hours for the cakes to cool completely and then frost them.

 

To make the frosting, add the ingredients to a bowl and mix thoroughly. Frost the cakes. Serve immediately or refrigerate until ready to serve.

Posted by: / June 28, 2010

Comments are closed.

Talk to UsFacebookTwitterYouTubeYouTube

Have a recipe you would love to share with the Shake and Cook community?


We'd love to hear from you!

recipes@shakeandcook.com

Archives
Categories

Twitter Updates

Sign up for our weekly newsletter on the latest
recipes, menus & restaurants.