"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Rogue Cameon Tea (Red Velvet Cake) Recipe

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This recipe for Rogue Cameon Tea (Red Velvet Cake), by , is from Shay's Travels, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Whittle

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:

1 tsp soda
1/2 cup shortening
2 eggs
1 1/2 cups sugar
1 tsp vanilla
2 oz red food coloring
2 tsp cocoa
1 cup buttermilk
1 tsp salt
2 1/2 cups all purpose flour
1 tsp vinegar

WHIP CREAM ICING:

1 cup milk
4 tbsp flour
2 sticks butter
1 cup sugar
1 tsp vanilla

Directions:
Directions:
Cake: Mix soda and vinegar (set aside) Cream shortening, sugar & eggs. Make a paste with food coloring & cocoa in large bowl. Add egg/sugar mixture to paste then add buttermilk,salt, flour & vanilla. Fold in vinegar and soda mixture. Bake in 2 nine inch pans at 350 degrees for 30 min. Split cooled layers and put icing between each layer and on top.

ICING: Cook milk and flour in a double boiler and set aside to cool. Beat butter & sugar for 8 minutes. Add vanilla & beat 4 minutes. Add flour & milk mixture and beat another 4 minutes.

Note: 1/2 cup drained crushed pineapple, 1/2 cup coconut and 1/2 cup chopped pecans can be added to the icing.(highly recommended)

Personal Notes:
Personal Notes:
This recipe was given to me by Barbara Whittle-4th grade teacher at Inglewood Elem. School in Nashville. Bob and his dad, J. E. Counce have shared this cake for their birthday for many years

 

 

 

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