"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Red Velvet Cake With Cream Cheese Icing Recipe

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This recipe for Red Velvet Cake With Cream Cheese Icing, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. vinegar
1 tsp. baking soda
1/2 C. Crisco
1-1/2 C. granulated sugar
2 Eggs
2 tsp. unsweetened cocoa
2 oz. red food coloring
2-1/4 C sifted cake flour
1 tsp. salt
1 C. buttermilk
1 tsp. vanilla extract

Directions:
Directions:
Mix vinegar and soda in a small cup; set aside.
Cream sugar and shortening until fluffy. Add eggs, beat well. Make a paste of the cocoa by adding a little red food coloring. Add to the creamed mixture along with the remainder of the coloring. Add flour, which has been sifted with the salt, alternately with buttermilk to the creamed mixture. Add vanilla. Add vinegar and soda mixture, beat well. Pour into two lightly greased and floured pans. Bake at 350 for about 30 minutes, cool on racks. Ice when cool.

Icing:
1/2 C. butter or margarine, softened
8 oz. cream cheese, softened
1 lb. confectioner's sugar
1 tsp. vanilla extract
1 C. chopped nuts
Cream together the butter and cream cheese. Add sugar and vanilla, beat well. Add nuts, frost cake.

Cake must be kept refrigerated.

Personal Notes:
Personal Notes:
This was an all time favorite cake of Mom's. The recipe was cut out of a paper, no date, but it appears quite old (probably 60s). I do remember this was a very popular cake in the 60s.

 

 

 

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