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197 - Red Velvet Cake




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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197 - Red Velvet Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup butter
2 eggs
2 TBSP Hershey's cocoa
2 oz. red food coloring
1/2 tsp. salt
1 tsp. vanilla
1 cup buttermilk
2 cups flour
1 1/2 tsp. baking soda
1 TBSP vinegar
Icing: 5 TBSP flour, 1 cup milk, 1 cup butter, 1 cup white sugar, 1 tsp. vanilla.

In a mixer, combine sugar, eggs and butter. In a small dish, make a paste with the cocoa and the food coloring. Add this to the mixer and blend. Add salt, vanilla, and buttermilk and beat. Slowly add flour and beat until smooth. In a measuring cup, mix baking soda and vinegar. Remove cake batter bowl from mixer and using a spoon, fold in the vinegar/baking soda mixture. Pour batter into a 9 x 13 x 2 greased cake pan OR if you want to make it a layer cake, pour into 2 greased layer cake pans. Bake at 350 degrees for 30 minutes. Test with a toothpick for doneness. Remove from oven and cool cake completely before icing. Icing: in a medium saucepan, mix flour and slowly add milk over low heat. Once it is mixed, cook until it thickens. Remove saucepan from stove and let it cool. In a mixer, combine butter, white sugar, and vanilla. Add the cooked flour/milk and beat well. Beat until fluffy. Ice your cake(s).


 

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