Directions: |
Directions:CAKE - Preheat oven to 350º
1. With electric mixer, preferably a stand mixer, cream shortening, sugar and eggs until well blended.
2. Mix the cocoa and food coloring together.
3. Add to the cream mixture
4. Add salt and vanilla into the buttermilk
5. Add buttermilk mixture ALTERNATELY with the flour to the cream mixture. Continue beating
until well blended.
6. AT THIS TIME - DO NOT DO THIS AHEAD OF TIME! Mix vinegar and baking soda together!
IMMEDIATELY - GENTLY FOLD it into the batter!
Pour into 3 - 9” round cake pans that have been greased with crisco.
Bake for 25-30 minutes until the center of the cake is baked
WHITE ERMINE ICING - TIME CONSUMING SECRET
1. Cook flour and milk over Medium heat until thick. WHISK CONSTANTLY, you want it smooth!
Place thickened mixture into a bowl and COOL COMPLETELY before continuing
to make the icing.
2. SECRET—BEAT the sugar, butter and vanilla - A LONGTIME! You want the graininess of the
granular sugar to dissolve!
3. Add the cooler milk mixture and BEAT to consistency to spread.
Assemble the cake on a plate worthy of your efforts! |
Personal
Notes: |
Personal
Notes: My Mom, Moody Dungan’s Daughter, was given this recipe by a co-worker in the late 1960’s. The story is that she and her daughter were dining at an expensive downtown Houston, Texas restaurant. They ordered a piece of this cake for dessert. It was extraordinary! They asked for the recipe, it was given but when their bill came there was a large sum of money added for the cost of the recipe! This may be folklore or a bunch of malarkey, but this cake does stand out! Over the years, Red Velvet Cake box mixes have been produced. Most people use canned cream cheese icing on that boxed cake. Maybe even dress it up with homemade buttercream or cream cheese icing, BUT NOTHING compares to the “Orginial” recipe! Making this cake is a labor of love but totally worth your time and effort!
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This recipe for “Original” Red Velvet Cake With White Ermine Icing is from