Red Velvet Cake
Who can pass up a slice of red velvet cake!!
  1. hite regular shortening ½ cup
  2. white granulated sugar 1½ cups
  3. eggs, well beaten 2 each
  4. red food coloring 2 oz.
  5. cocoa 1 Tbsp.
  6. baking soda 1 tsp
  7. salt 1 tsp.
  8. buttermilk 1 cup
  9. vanilla 1 tsp.
  10. white vinegar 1 tsp.
  11. sifted white flour 2 ¼ cups
  1. 5 tablespoons white flour
  2. 1 cup heavy whipping cream
  3. 1 cup white granulated sugar
  4. 2 teaspoons vanilla
  5. 1 cup margarine
  1. Mix shortening, sugar and eggs together in a large bowl.
  2. In a separate bowl make a liquid paste of the red food coloring and cocoa. Stir in with above mix.
  3. Add buttermilk and salt alternately with the flour, and beat slowly. Add vanilla, baking soda, and vinegar separately.
  4. Pour into a well-greased & floured 9” X 13” glass pan, or into two 8” well greased & floured cake pans.
  5. Preheat oven to 350°
  6. Bake 30 - 35 minutes.
  7. Frosting
  8. Cook flour and heavy whipping cream on low heat stirring constantly in small non-stick pot until it becomes thick, similar to gravy roux. Set aside and cool well!
  9. Beat on low speed in stand mixer bowl, the sugar, vanilla, and margarine until fluffy.
  10. Blend in well cooled flour and heavy whipping cream mixture. Beat with stand mixer on medium speed until the frosting turns almost white. This will take 15 - 20 minutes. Do not rush this step.
  11. Frost the cake(s) when they are completely cooled.
From The Chef To You