Red Velvet Cake #2
Yield
1 cakePrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 | cup |
butter
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | tablespoon |
cocoa powder
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 2 | ounces |
food coloring
red |
*
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| White icing | |||
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
milk, sweet
|
* |
| 4 | ounces |
margarine
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
white |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 237 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
vinegar
|
|
| 15 | ml |
cocoa powder
|
|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
baking soda
|
|
| 57.8 | ml/g |
food coloring
red |
*
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| White icing | |||
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
milk, sweet
|
* |
| 115.6 | ml/g |
margarine
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
white |
|
| 5 | ml |
vanilla extract
|
|
Directions
(Note: Make base for icing the night before making cake.)
Preheat oven 350℉ (180℃). Grease and dust with cocoa three 9 inch cake pans.
Cream butter and sugar, add egg and beat until fluffy.
Make paste from cocoa and vinegar and add to butter mixture. Sift salt and soda with flour. Add to mixture alternately with buttermilk. Add vanilla and coloring. Bake at 350℉ (180℃) about 25 to 30 minutes.
Makes 3 layers.
White Icing for Red Velvet Cake Cook over low heat until smooth paste and let cool. Cover and put in the refrigerator over night. Cream together margarine, shortening, sugar, and vanilla. Beat until fluffy. Add paste and beat together and spread on tops only of cool cakes. Refrigerate!
