Red Velvet Cake: Difference between revisions
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Created page with '{{RecipeSummary |PrepTime= |CookTime= |Yield= |Source=[http://www.cooks.com/rec/view/0,231,156182-237201,00.html Cooks.com] via [http://www.publicradio.org/columns/prairiehome/su…' |
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=20 min | ||
|CookTime= | |CookTime=30 min | ||
|Yield= | |Yield=12 servings | ||
|Source=[http://www.cooks.com/rec/view/0,231,156182-237201,00.html Cooks.com] via [http://www.publicradio.org/columns/prairiehome/sundberg/2011/02/16.shtml The View from Mrs. Sundberg's Window] | |Source=[http://www.cooks.com/rec/view/0,231,156182-237201,00.html Cooks.com] via [http://www.publicradio.org/columns/prairiehome/sundberg/2011/02/16.shtml The View from Mrs. Sundberg's Window] | ||
|Rating={{unrated}} | |Rating={{unrated}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
* 1 tsp. baking soda | |||
* 1 tbsp. vinegar | |||
* 1/2 cup shortening | * 1/2 cup shortening | ||
* 1 | * 1 1/2 cups sugar | ||
* 2 eggs | |||
* 2 tsp. cocoa | * 2 tsp. cocoa | ||
* 1/2 tsp. red food coloring | |||
* 1 cup buttermilk | |||
* 2 1/2 cups flour | * 2 1/2 cups flour | ||
* 1 tsp. salt | * 1 tsp. salt | ||
* 1 tsp. | * 1 tsp. vanilla | ||
=== Preparation === | === Preparation === | ||
Pour vinegar over baking soda and set aside. Cream shortening, sugar and eggs. Make a paste of coloring and cocoa; add to creamed mixture. Add buttermilk alternately with sifted dry ingredients. Add vanilla. Beat well. Fold in vinegar and baking soda. Bake in two 8 or 9-inch greased and floured pans at 350° for 30 minutes or until cake springs back to the touch. | Pour vinegar over baking soda and set aside. Cream shortening, sugar and eggs. Make a paste of coloring and cocoa; add to creamed mixture. Add buttermilk alternately with sifted dry ingredients (flour and salt). Add vanilla. Beat well. Fold in vinegar and baking soda. Bake in two 8 or 9-inch greased and floured pans at 350° for 30 minutes or until cake springs back to the touch. | ||
Cool completely and cut horizontally to make 4 layers, or simply two if you wish. | Cool completely and cut horizontally to make 4 layers, or simply two if you wish. | ||
Latest revision as of 14:17, 18 February 2011
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 30 min |
| Source | Cooks.com via The View from Mrs. Sundberg's Window |
| Yield / serves | 12 servings |
| Rating | (unrated) |
Ingredients
- 1 tsp. baking soda
- 1 tbsp. vinegar
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp. cocoa
- 1/2 tsp. red food coloring
- 1 cup buttermilk
- 2 1/2 cups flour
- 1 tsp. salt
- 1 tsp. vanilla
Preparation
Pour vinegar over baking soda and set aside. Cream shortening, sugar and eggs. Make a paste of coloring and cocoa; add to creamed mixture. Add buttermilk alternately with sifted dry ingredients (flour and salt). Add vanilla. Beat well. Fold in vinegar and baking soda. Bake in two 8 or 9-inch greased and floured pans at 350° for 30 minutes or until cake springs back to the touch.
Cool completely and cut horizontally to make 4 layers, or simply two if you wish.
Fill and frost with whipped cream or buttercream or cream cheese frosting.
Mrs. Sundberg's Cream Cheese Frosting
Blend together:
- 1 softened stick butter
- 8 ounces cream cheese
- 1 bag of powdered sugar.
Spread over cake.
