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"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

Fluted Red Velvet Cakes Recipe

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This recipe for Fluted Red Velvet Cakes is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all purpose flour
3 tbsp. unsweetened cocoa
1/4 tsp. baking soda
1 (8oz.) sour cream
2 tsp. vanilla
2 (1oz.) bottles red food color
Directions:
Directions:
Beat butter at med. speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs 1 at a time beating just until blended after each addition. Stir flour, cocoa and baking soda. Add to butter mixture, alternately with sour cream, beating at low speed just until blended beginning and ending with flour mixture. Stir in vanilla and food coloring. Use batter immediately. Grease and flour pans. Bake at 325º for 25-30 minutes in baby bundt pans. Use 1/2 cup in each mold. Cool in pans on wire racks 10 min; remove from pans and cool completely. Spoon vanilla glaze evenly over tops of cakes. Vanilla glaze: Stir together 1 box confectioners sugar and 5 tbsp. milk and 2 tsp. vanilla just until sugar is moistened and smooth. Add another tbsp of milk if needed.

 

 

 

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