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| Copyright Thomas Saaristo All Rights Reserved |
| Red Velvet Cake |
Ingredients
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons best-quality cocoa
1 1/2 ounces red food coloring
1 teaspoon salt
2 1/2 cups all purpose flour
1 teaspoon pure vanilla extract
1 cup buttermilk
1 teaspoon baking soda mixed with 1 tablespoon white vinegar [use a large bowl and
be careful as the mixture will foam]
Method
Preheat oven to 350° .
Cream shortening; add sugar gradually. Add eggs, one at a time; beat well. Make a
paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla
alternately with buttermilk, beating well after each addition. Pour baking soda/vinegar
mixture over batter. Stir until thoroughly mixed. Bake in three 8-inch pans or two
9-inch pans for 30 minutes or until a cake tester inserted into the middle of the cakes
comes out clean.
Cool on cooling racks for 10 minutes before inverting on to plates or cardboard
rounds. Cool completely before frosting. Frost with your favorite white [vanilla or
cream cheese] frosting.
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons best-quality cocoa
1 1/2 ounces red food coloring
1 teaspoon salt
2 1/2 cups all purpose flour
1 teaspoon pure vanilla extract
1 cup buttermilk
1 teaspoon baking soda mixed with 1 tablespoon white vinegar [use a large bowl and
be careful as the mixture will foam]
Method
Preheat oven to 350° .
Cream shortening; add sugar gradually. Add eggs, one at a time; beat well. Make a
paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla
alternately with buttermilk, beating well after each addition. Pour baking soda/vinegar
mixture over batter. Stir until thoroughly mixed. Bake in three 8-inch pans or two
9-inch pans for 30 minutes or until a cake tester inserted into the middle of the cakes
comes out clean.
Cool on cooling racks for 10 minutes before inverting on to plates or cardboard
rounds. Cool completely before frosting. Frost with your favorite white [vanilla or
cream cheese] frosting.