| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Butter |
| 2 |
|
Eggs |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Cocoa |
| 2 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Soda |
| 2 |
oz |
Red food coloring |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Vanilla |
|
|
WHITE ICING FOR RED VELVET |
| 1/4 |
c |
Flour |
| 1 |
c |
Sweet milk |
| 1 |
|
Stick margarine |
| 1/2 |
c |
Crisco |
| 1 |
c |
White sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CAKE
From: chendley@madonna.ec.usf.edu (Cathy L. Hendley)
Date: 11 Aug 1994 11:29:42 -0400
Note: Make base for icing the night before making cake.
Preheat oven 350 degrees. Grease and dust with cocoa three 9 inch cake
pans.
Cream butter and sugar, add egg and beat until fluffy. Make paste from
cocoa and vinegar and add to butter mixture. Sift salt and soda with
flour. Add to mixture alternately with buttermilk. Add vanilla and
coloring. Bake at 350 degrees about 25-30 minutes. Makes 3 layers.
White Icing for Red Velvet Cake: Cook flour and milk over low heat until
smooth paste and let cool. Cover and put in the refrigerator over night.
Cream together remaining ingredients. Beat until fluffy. Add paste and
beat together and spread on tops only of cool cakes. Refrigerate!
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“All suffering can be traced back to people disobeying God”