Red Velvet Cake #2

Name: Red Velvet Cake #2
Yield: 1
Cuisine: Fusion
Ingredients: sugar; butter; eggs; vinegar; cocoa powder; flour; salt; baking soda; food coloring; buttermilk; vanilla extract; flour; milk, sweet; margarine; vegetable shortening; sugar; vanilla extract

Submitted by Monee

YIELD

1 cake

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

CUPS SUGAR

CUP BUTTER

LARGE EGGS

TABLESPOON VINEGAR

TABLESPOON COCOA POWDER

2 ½

CUPS ALL-PURPOSE FLOUR

TEASPOON SALT

1 ½

TEASPOONS BAKING SODA

OUNCES FOOD COLORING
red *

CUP BUTTERMILK

TEASPOON VANILLA EXTRACT

White icing

CUP ALL-PURPOSE FLOUR

CUP MILK, SWEET *

OUNCES MARGARINE

CUP VEGETABLE SHORTENING *

CUP SUGAR
white

TEASPOON 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!