Ingredients: |
Ingredients: 2 sticks butter, do not substitute
1 ½ cups sugar
2 eggs
2 tbsp cocoa
1 oz red food coloring
2 ¼ cup sifted cake flour
½ tsp salt
1 tsp soda
1 tsp vanilla
1 tbsp white vinegar
1 cup buttermilk, culture (butter flaked or regular)
Icing (this is what makes the cake special)
5 tbsp flour
1 cup milk
2 stick butter, do not substitute
1 cup white sugar
1 tsp vanilla
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Directions: |
Directions:Lightly grease or spray 2 8" round cake pans. Line the bottom of the pans with parchment paper cut to the size of the bottom. Preheat oven to 350º.
Cream the butter and sugar in a large mixing bowl. Scrape the bottom of the bowl and mix well. Add eggs and mix well. In a small container, make a paste of the cocoa and red food coloring. Add the cocoa/food coloring paste to the batter in the mixer bowl. Combine the flour, salt, and soda. Alternately add the flour mixture and the buttermilk, beginning and ending with some buttermilk. Add vinegar and vanilla. (The mixture may appear curdled but this is OK). Divide the batter evenly between the 2 pans and bake at 350 for 30-35 minutes. Cool the cake on a wire rack at least 10 minutes. Remove the cake from the pan leaving the paper under the cake and cool completely.
Icing
In a small sauce pan, combine flour and milk. (stirring the flour slowly into the cold milk will help it to mix without lumps. If you get lumps, mix the flour and milk in a blender until the lumps disappear then put the flour and milk mixture into the pan. Cook the flour and milk mixture STIRRING CONSTANTLY until mixture is very thick. This is the secret to this icing. This mixture must be thick enough to hold the swirl marks made by the spoon you use.
Cool mixture very, very well. Can set into the refrigerator or wherever it will cool.
Put butter and sugar in a fairly large mixing bowl and let the butter nearly come to room temp. (you do not want butter melted or soft but not right out of the refrigerator)
When the flour and milk mixture is really cold, add it to the sugar and butter in the mixing bowl, add vanilla and beat well. Scrape bottom of bowl well.
Cut each cake layer in half horizontally. Put 1/2 layer on serving plate and ice. Continue with the other half layers icing each one. Ice top and sides. Store cake in the refrigerator.
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This recipe for Red Velvet Cake is from