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RED VELVET CAKE WITH ERMINE FROSTING Recipe

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This recipe for RED VELVET CAKE WITH ERMINE FROSTING, by , is from The Huff Family 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!

Contributor:  
Contributor:  
Jerry Claya

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c shortening or butter
1 1/2 c fine granulated sugar
2 eggs
2 oz red food coloring- Wiltons no taste red food coloring
2 heaping tbls. cocoa
1 c buttermilk
2 1/4 sifted cake flour
1 teas salt
1 teas vanilla
1 teas baking soda
1 teas vinegar (white)

FROSTING
1 c whole milk
5 tbls flour
1 c room temp butter
1 c fine granulated sugar
1 teas clear vanilla

Directions:
Directions:
GREASE AND FLOUR 3 8inch round cake pans
1. cream the shortening or butter with sugar and eggs
2. make a paste to food coloring and the cocoa
3. add paste to creamed mixture
4. mix salt and vanilla to buttermilk and add
alternatly with sifted flour into creamed mixture
5. in seperate small dish, mix soda and the vinegar
stir in mixture, DO NOT BEAT
6. bake at 350 for 24 to 30 min
DO NOT OVER BAKE OR CAKE WILL BE DRY

ICING YOU CAN DOUBLE THIS I DO
1. in small saucepan whisk together flour and milk
2. turn heat on to medium low whisking constantly until
mixture gets thick and paste like
keep whisking another minute
3. remove from heat, pour into a bowl, and cover right
away with plastic wrap so no skin forms on it
4. COOL COMPLETLY TO ROOM TEMPERATURE
5. in mixer bowl cream fine granulated sugar and room
temperature butter, the vanilla and salt with paddle
attachement for about 8 min
6. add boiled paste mixture and turn beater on high
beat at least 6 min, the longer you beat this the better
it gets
7. frost middle layers and outside and
keep in fridge


1.

Personal Notes:
Personal Notes:
YOU CAN MAKE THIS IN 2 8 INCH CAKE PANS, COOKING 25 TO 30 MIN
UNTIL DONE, TEST WITH KNIFE
MY FAVORITE CAKE, MAKE DOUBLE FROSTING

 

 

 

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