Red Velvet cake is one of those desserts I only care for when its been homemade. There's just something about store bought ones that's off, like you can taste the red dye in the batter, giving it a strange flavor. The recipe below is one I found in a neat old cookbook, 300 Years of Carolina Cooking, it has similar properties like my Grandmothers so I thought I'd give it a go.
For The Cake
Ingredients: 1 Stick Butter (softened)
1/2 Cup Crisco
1 1/2 Cups Sugar
2 Eggs
1 1/2 Bottles Red Food Coloring
2 Tbls. Cocoa
1 tsp. Soda
Pinch of Salt
2 1/2 Cups Flour
1 tsp. Vanilla
1 Cup Buttermilk
1 Tbls. Vinegar
In a large bowl, cream together the Butter
Shortening
Sugar
And Eggs
In a separate bowl, mix the Cocoa
And Food Coloring making a paste
Blend with the Butter
Add the pinch of Salt
Vanilla
Buttermilk
And Flour mixing thoroughly
Mix in the Soda
Then the Vinegar
Pour the Batter into two Greased and Floured pans and bake at 350F for 25-30 minutes (or until a toothpick inserted in the middle comes out clean)
For The Frosting
Ingredients: 1 Stick Butter (softened)
2 (8oz.) Packages Cream Cheese (room temperature)
1 tsp. Vanilla
2 Cups Powdered Sugar
In a large bowl cream together the Butter
And Cream Cheese
Add the Vanilla
Then the Sugar (one cup at a time) mixing thoroughly.
Wait until the Cakes cool to room temperature before frosting.
Then decorate, cut, and serve
This cake is very moist and has a wonderful flavor with a slight cocoa taste on the palate. The color is a deep rich red that looks good with simple Cream Cheese frosting or by itself. The frosting is light with a strong Cream Cheese flavor, but doesn't over power the cake.
It wasn't until I uploaded the pictures that I realized there weren't any of the cooled cakes or of it being frosted, I apologize.
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