"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Red Velvet Cake, by Kathleen Bolster, is from The Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Kathleen Bolster Added: Wednesday, November 4, 2009
1/2 c butter 1 1/2 c sugar 3 eggs well beaten 2 1/4 c cake flour 1 c buttermilk 1/2 tsp salt 1 oz red food coloring 2 T cocoa 1 T vinegar 1 tsp soda 1 tsp Vanilla Frosting; 1 c butter 1 c sugar 1 c milk 5 t flour 1 tsp vanilla
Cream butter and sugar well. add eggs. Make a paste of cocoa and food coloring. Add to butter and egg micture. Put salt in buttermilk and add alternately with flour, stirring just enough to mix. Add vanilla and last add vinegars in which the soda has been dissolved (bubbled up). Bake in 2 well greased 8" (cake tin) for 30- 35 min @ 350º. cool 10 min then turn out on rack. When cool split layer and first with topping. Frosting: Cream butter and sugar. combine milk and flour and cook until very thick stirring continuously. When cold add to butter mixture and beat with an electric beater until creamy about 2 min. add vanilla.
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