"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Red Velvet Cake Recipe

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


Added: Tuesday, May 29, 2007


1/2 cup shortening
1 1/2 cups sugar
2 eggs
1/4 cup red food coloring
3 tablespoons cocoa
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon vanilla
1 tablespoon vinegar

White Frosting:
1 cup milk
5 tablespoons flour
3/4 cup butter
4 tablespoons shortening
1 1/2 cups sugar
2 teaspoons vanilla

In large bowl, cream shortening and sugar. Add eggs.

Combine food coloring and cocoa; add to creamed mixture.

Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Stir in vanilla and vinegar. Pour into 2, 9 inch round cake pans, lined with waxed paper.

Bake at 350 for 35 minutes. Remove from pans and cool completely.

Whisk together milk and flour in a saucepan. Cook, stirring constantly until thick, about 5 minutes. Cool. Place in mixing bowl with remaining ingredients. Beat at high speed until consistency of whipped cream.

Frost one cake layer; top with second layer and frost entire cake.

Number Of Servings:
Number Of Servings:




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