"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 Recipe

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This recipe for Red Velvet Cake, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LOIS MEYERS
Added: Tuesday, February 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
1 Teaspoon Vanilla
1 Teaspoon Butter Flavoring
1 (1/2 Ounce) Bottle of Red Food Coloring
3 Level Tablespoons Cocoa
2 1/2 Cups Sifted Cake Flour
1 Cup Buttermilk
1 Teaspoon Salt
1 Tablespoon Vinegar
1 Teaspoon Baking Soda

Frosting:
2 (3 Ounce) Packages of Cream Cheese, softened
6 Tablespoons Butter, Softened
1 Teaspoon Vanilla
2 Cups Sifted Powered Sugar

Directions:
Directions:
Cream shortening, sugar, eggs, and flavors. Make a paste of cocoa and food coloring. Add cocoa paste to egg mixture. Alternate flour and buttermilk to mixture. Mix baking soda and vinegar in small bowl; add to batter. Blend. Bake in three 9 or 10 inch pans for 20 - 25 minutes at 350. Let cool completely. For the frosting, blend all the ingredients until smooth. Cover the cake with the frosting.

Preparation Time:
Preparation Time:
20 MINUTES

 

 

 

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