Christmas Red Velvet Cake
Mmmmmm……. I grew up on this cake, made often for special occasions. I now make it for my family, especially at Christmas. It’s well worth the effort as it’s quite wonderful!
This variation uses a different type of frosting than most red velvets. I especially like it since it isn’t overly sweet and it leaves the red of the cake exposed making the final result a treat for the eyes as well!
You WILL be using your reusable shopping bags when you run to the store for these ingredients, won’t you!
CAKE
1/2 cup Crisco shortening
1 1/2 cups sugar
2 eggs, beaten
1 oz. bottle red food coloring
1 oz. bottle water (use food coloring bottle)
1 teaspoon cocoa powder
1 cup buttermilk
1 teaspoon salt
2 1/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon vinegar
Preheat oven to 350 degrees. Line the base of three 9″ round cake pans with waxed paper. Spray pans lightly with vegetable oil spray.
Cream shortening and sugar together. Add eggs. Make paste of food coloring, water and cocoa, then add to creamed mixture. Mix buttermilk and salt together. Add to creamed mixture alternately with the sifted flour. Mix soda and vinegar together quickly and add to cake mixture; mix well. Divide batter equally among the three pans. Bake for 20-30 minutes, until a toothpick inserted into the center comes clean. When cool, remove cakes from pans and remove waxed paper. Stack layers, frosting the top of each layer. Let frosting drizzle from the top layer down the sides of the cake.
FROSTING
4 tablespoons flour
1 cup milk
1 cup sugar
1 cup butter, softened
1 teaspoon vanilla
Mix flour and milk in saucepan. Cook until thick. Cool. Cream sugar, butter and vanilla together until fluffy. Blend the two mixtures. Do NOT beat. Frosting should be the consistency of cold oatmeal.
Happy Holidays from all of us at Twelve Rivers!
