"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Red Velvet Cake Recipe

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This recipe for Red Velvet Cake, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
In Memory of Gertie Stogsdill
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter
2 T. (heaping) cocoa
1 1/4 c. cake flour
1/2 tsp. salt
2 T. white vinegar
2 whole eggs
1 1/2 c. sugar
2 oz. (1/4 c.) red food coloring
1 tsp. vanilla
1 tsp. soda
1 c. buttermilk

FROSTING:
3 T. flour
1 c. granulated sugar
1 c. butter or margarine
1 tsp. vanilla
1 c. milk

Directions:
Directions:
Cream shortening, with sugar and add eggs. Make a past of food coloring and cocoa. Add to creamed mixture. Add alternately buttermilk with sifted flour and salt. Add vanilla. Add soda to vinegar. Hold over bowl as it foams. Add soda and vinegar, blending instead of beating. Bake 25 - 30 minutes in 2 8- inch greased and floured pans. Cool on racks. Split each layer.

FROSTING:
Cook flour and milk until very thick. Cool. Cream sugar and butter until light and fluffy. Add vanilla. Add to first mixture. Mix until well blended. Should have texture of whipped cream. Frost between the 4 layers, top and sides.

Personal Notes:
Personal Notes:
Gertie wrote: Sometimes I use cream cheese frosting and especially if I am taking the cake out during the hot summer months.
This recipe was copied from the Courier Journal in March, 1962

 

 

 

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