"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Red Velvet Cake (Red Devil) Recipe

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This recipe for Red Velvet Cake (Red Devil), by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

J Sue Townsend
Added: Monday, October 20, 2008


1 Cup Beer 1 tsp. salt
1 tsp. baking soda 1 tsp. cocoa
1/2 Cup shortening 1 1-ounce bottle red
1 1/4 cup sugar food color
2 eggs 2 1/2 Cup sifted cake

Mix about a tablespoon of the beer with the baking soda and let settle.
In a mixing bowl, beat the shortening, sugar, eggs, salt, cocoa, vanilla and red color until light.
Alternately beat in the flour and the beer.
Stir in then dissolved baking soda.
Pour into two greased 9-inch round cake pans. Bake at 350 for 30 to 35 minutes, then cool and split the layers to make 4 layers.
Spread white frosting between layers, on top and sides.

French Frosting:
1 1/2 C. milk 1/2 C. unsifted cake flour
1 1/2 C. sugar 1 1/2 C. butter
1 tbsp. vanilla
Blend the milk and flour in a small saucepan; cook and stir over medium heat until thick.
Cool, then beat the sugar butter and vanilla until fluffy.
Add the cooked mixture a tablespoon at a time, beating at high speed with the electric mixer until smooth. The frosting should be the consistency of whipped cream.
After the cake is frosted, keep in the refrigerator.

The frosting which makes this cake so special, is that French Whipped Cream Frosting which isn't whipped cream at all, but looks like it.

Personal Notes:
Personal Notes:
Batter for Red Velvet CaKe should be terribly thin-
Just don't overbeat.




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