Red Velvet Cake (With Traditional Frosting)
"This is so pretty and good, especially at Christmas. It is an elegant dessert. A typical frosting for the Red Velvet Cake is included here, too. This frosting likes the refrigerator or very cool area."
Original is 6-7 servings
Ingredients
Nutritional
- Serving Size: 1 (297.5 g)
- Calories 1071.2
- Total Fat - 33.7 g
- Saturated Fat - 10.6 g
- Cholesterol - 98.6 mg
- Sodium - 610.1 mg
- Total Carbohydrate - 171.8 g
- Dietary Fiber - 4.4 g
- Sugars - 98.4 g
- Protein - 18.9 g
- Calcium - 301.5 mg
- Iron - 2.7 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
CAKE: Cream shortening and sugar; add the eggs and beat till smooth and well-blended.
Step 2
Add the flour, cocoa, and salt to the above mixture alternately with the buttermilk, beating well after each addition add the vanilla and food coloring.
Step 3
Mix baking soda with vinegar and fold into the batter by hand; stir just enough to into the batter; pour into a greased and floured angel food pan and bake at 350 degrees for 30 minutes or till done.
Step 4
FROSTING: Shake the flour and milk in a jar and put into a saucepan; over medium heat bring this to a low boil stirring constantly so it will thicken; when thick remove from heat and put in the refrigerator till chilled.
Step 5
While waiting for it to cool, put the butter, sugar, and vanilla in a large electric mixing bowl and beat well.
Step 6
When the boiled mixture is cool, add this to the butter/sugar mixture and beat quite a while till super fluffy and thick; frost the cake and maybe, keep it in the refrigerator or at least, very cool.
Tips
No special items needed.
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