"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for RED VELVET CAKE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 26, 2009


1/2 c shortening
1 1/2 c white sugar
2 eggs
6 Tbsp cocoa
4 Tbsp red food coloring
1 tsp salt
1 tsp vanilla extract
1 c buttermilk
2 1/2 c sifted all-purpose flour
1 1/2 tsp baking soda
1 Tbsp distilled white vinegar
5 Tbsp all-purpose flour
1 c milk
1 c white sugar
1 c butter
1 tsp vanilla

Grease two 9 inch round pans. Preheat oven to 350. Cream shortening and 1 1/2 cups sugar, mix well. Add eggs and beat well. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and fold into the cake batter. DON'T BEAT OR STIR NOW. Bake for 30 minutes.
FROSTING: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON'T ICE CAKE TILL COOL.




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