"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Homemade Red Velvet Cake Recipe

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This recipe for Homemade Red Velvet Cake, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Sutton
Added: Friday, August 21, 2009


Cake Layer Ingredients:
(2) Lg. eggs,
(1) cup (2 sticks) of Land O' Lakes butter,
(2) & 1/2 cups of Swans Down Cake Flour sifted,
1/2 tsp. salt,
(1) & 1/2 tsp. baking soda,
(2) cups sugar,
(1) cup buttermilk,
(1) tsp. vanilla flavoring,
(1) Tbsp. Hershey's cocoa,
(1) Tbsp. vinegar,
(2 oz.) which is 2 bottles of red food color

Cake Icing Ingredients:
(1) cup of whole milk,
(3) Tbsp. cake flour
(1) cup of granulated sugar,
(1) cup butter (2 sticks), room temp.
(1) cup chopped pecans,
(1) cup of Baker's coconut,
(1) tsp. vanilla flavoring

Allow eggs and butter to be at room temperature before starting. Preheat oven to 350 degrees. First, in a lg. glass mixing bowl cream the butter and sugar together. Cream until fluffy. Next add eggs one at the time beating well after each. Must be fluffy!! Then in a sm. separate bowl make a paste of the cocoa and vinegar. Add to the creamed mixture after the eggs and beat well. Then in another separate bowl, sift the cake flour, soda and salt together. Add to the creamed mixture alternating with the buttermilk. Start with the flour and end with the flour. Next add vanilla flavoring and mix well. Last add the red food coloring. Make sure all ingredients have been mixed up well. Do not want any white flakes in mixture. Spray (3) - 9 inch round cake pans and pour batter into them evenly. Bake for 25-30 minutes or until a wooden toothpick has been inserted into the middle and comes out clean. Once the layers are done take out and let them completely cool. While the layers are cooling, go ahead and make the cake icing. First, combine in a lg. saucepan on the stove your whole milk and cake flour. Keep stirring up on medium heat until it gets thick and comes to a sm. boil. After it gets thick and looks creamy remove from heat and let it cool completely. May have to set it in the refrigerator until it completely cools. Once it has cooled, take another lg. glass mixing bowl. and combine the sugar and butter together until creamy. After the floured mixture in the frig. has cooled add to the creamed mixture. Mix well. Then add vanilla flavoring and mix. Then add your pecans in, and last add the coconut. Once the layers are cool spread onto cake.




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