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Red Velvet Cake with Homemade White Icing Recipe

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This recipe for Red Velvet Cake with Homemade White Icing is from Ruby's Cookbook Project, 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:  
Cake:
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar

Icing:
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract
Directions:
Directions:
Preheat oven to 350º and grease two 9" round cake pans.
Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add the flour to the batter, alternating with the milk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.

To make the icing:
Cook 5 tablespoons flour and milk over low heat until thick, stirring constantly (this will take a long time - do it until you can make a mound in the middle that stays in place). Let cool completely. While the mixture is cooling, beat 1 cup sugar, butter and 1 teaspoon vanilla until light and fluffy (at least 10 minutes to eliminate sugar grit). Add cooled flour mixture and beat until frosting is a good spreading consistency.
Frost cake layers when completely cool.
Number Of Servings:
Number Of Servings:
12

 

 

 

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