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Print this Recipe    Red Velvet 01

Red Velvet Cake

3/4 cup Crisco
3 eggs
1 1/2 tsp. vanilla
1 1/2 t salt
3 3/8 cup flour
2 1/4 cup sugar
3 oz red food coloring
3 tbsp. cocoa
1 1/2 cup buttermilk
1 1/2 tsp vinegar
1 1/2 tsp soda

Preheat oven to 350 degrees. Put vinegar and soda in a cup; set
aside. Cream Crisco, sugar and eggs with a mixer. Make a paste
of food coloring and cocoa and add it to the creamed mixture. Put
salt and flour in sifter. Add flour to mixture a little at a time.
As you add the flour, add buttermilk along with it. Add vanilla;
beat well. Lastly fold in soda and vinegar. Beat 2 minutes.
Measure out the batter into 3 bowls, so you can get the same amount
in each layer. Use 8x8x2 inch square pans, 3 layers. Grease and
flour each pan before you fill it with batter. Cook 1 layer at a
time. Bake at 350 degrees for 30 minutes or until toothpick come
out clean. After the layers are cooled, trim edges. Don't frost
sides. Be sure you don't mash the layers as you frost and stack
them. The white frosting is thick between the layers.


Frosting for Red Velvet Cake

3 Tbsp. flour
1 cup milk
1 cup butter (not whipped)
1 cup sugar
1 tsp. vanilla

Have butter at room temperature. Cook flour and milk until thick,
the consistency of oatmeal. Let the cool. After this mixture
cools, strain it and set aside. Put butter and vanilla in a bowl;
beat. Add sugar a little at a time;beating with an electric mixer
a long time after each addition of sugar. Fold in the flour mixture.
Don't beat. Frost the tops only of the 3 layers.

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