Red Velvet Cake
Donated by Connie
This is my recipe for Red Velvet Cake:
I have a recipe for the cake but i now use the boxed cake mix by Duncan Hines. I can give the original recipe for the cake for those of you who would like to try to substitute a sugar substitute but for now this a boxed cake mix. Mix ingredients as follows and bake in oven. Let cool for a bit then turn upside down and remove any loose crumbs.
RED VELVET CAKE
1 CUP LIGHTLY SALTED BUTTER OR MARGARINE, AT ROOM TEMPERATURE
1 TEASPOON VANILLA EXTRACT
1 1/2 CUPS GRANULATED SUGAR
2 LARGE EGGS
2 (1OZ.) BOTTLES RED FOOD COLOR
2 TABLESPOONS UNSWEETENED COCOA
1 TEASPOON SALT
2 1/3 CUPS CAKE FLOUR
1 CUP BUTTERMILK
1 TEASPOON BAKING SODA
1 TEASPOON DISTILLED WHITE VINEGAR
GREASE AND FLOUR THREE 9-INCH LAYER CAKE PANS, IN THIS CASE I USE A 13 X 9 INCH
CAKE PAN. HEAT OVEN TO 350 DEGREES. IN A LARGE BOWL BEAT BUTTER AT HIGH SPEED
UNTIL CREAMY WITH ELECTRIC MIXER. ADD VANILLA. ADD SUGAR,1/3 CUP AT A TIME,
BEATING WELL AFTER EACH ADDITION. ADD EGGS, ONE AT A TIME, BEATING WELL. REDUCE
SPEED TO LOW; SLOWLY POUR IN FOOD COLOR. ADD COCOA AND SALT. ADD CAKE FLOUR,1/3
CUP AT A TIME, ALTERNATING WITH BUTTERMILK, BEGINNING AND ENDING WITH CAKE
FLOUR. MIX BAKING SODA AND VINEGAR IN A SMALL DISH; ADD TO FLOUR MIXTURE AND
BEAT WELL. DIVIDE MIXTURE EVENLY INTO THE PREPARED PAN(S). BAKE 25-30 MINUTES.
OVENS MAY VERY SO CHECK NEAR THIS TIME. REMOVE FROM OVEN AND PLACE PAN(S) ON
WIRE RACKS, TO COOL 15 MINUTES. TURN CAKE(S) OUT UNTO RACKS AND LET COOL
COMPLETELY. SPREAD 1/2 CUP FROSTING BETWEEN EACH LAYER IF MAKING THE THREE
9-INCH PANS. SPREAD REMAINING FROSTING OVER TOP AND SIDES. FOR DIABETICS YOU MAY
TRY SUBSTITUTING A SUGAR SUBSTITUTE FOR THIS CAKE. HOPE YOU ENJOY THIS CAKE AND
FROSTING.
CREAMY FROSTING
1 cup plus 3 tablespoons milk
3 tablespoons all-purpose flour
1 cup lightly salted butter or margarine, at room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
In a small saucepan heat 1 cup of the milk over moderate (medium) heat until bubbles begin to form around the edge; remove from heat. Put flour in another small saucepan; gradually stir in the 3 tablespoons milk ,stirring until smooth. Gradually add the hot milk, stirring constantly. Remove from heat and let cool a few minutes, stirring frequently to release steam and to prevent a skin from forming. In a small bowl beat butter with an electric mixer until creamy. Add sugar,1/4 cup at a time, beating well after each addition. Add vanilla . Gradually add cooled milk mixture, beating well after each addition. Makes about 3 1/2 cups frosting.
My little secret is letting the milk mixture cool completely. Then after mixing together with butter, sugar and vanilla mixture I turn beaters on whip speed. I whip about a minute until very creamy. Then refrigerate for about an hour.
One trick is to keep this cake refrigerated for best results!
Good luck and happy eating!
Sincerely,
Connie