I don’t remember not having this cake at some type of family gathering, when I was a kid growing up, which was a long time ago. And now, I have been making this red cake recipe and icing for, well….forever!! It is still remains a favorite among family and friends.
Grease and flour two, 8 or 9 inch round layer cake pans, (or a 13x9x2 pan).
In a medium bowl, sift together the cake flour, cocoa, and salt; set aside.
In a mixing bowl, add the Crisco and sugar and beat for 2 minutes at medium speed.
Add in the eggs and vanilla; beat for 1 minute.
Add the dry ingredients alternating with the buttermilk to the shortening mixture. Mix for 1 minute.
With a spatula, stir in the red food coloring, 1 bottle at a time. (If you use the mixer, it will splatter everywhere. You’ll look like you’ve been shot ;)….so stir in gently). After you have stirred in the food coloring, mix on low speed for a ½ minute.
In a small cup or dish, mix the vinegar and baking soda together; it will foam a little. Pour this into the cake batter and mix for another half minute.
Divide the cake batter evenly into prepared pans.
Bake at 350 degrees for 25-30 minutes, or until tooth pick inserted in center comes out clean.
Remove cake from oven and cool in pans for 5 minutes. Turn cake out onto cake racks to cool completely.
RED CAKE ICING:
In a blender, mix the milk and cake flour until blended. (This trick prevents those little flour chunks and blends the milk and flour together nicely). Pour mixture into a small sauce pan.
Or, if you don’t want to use a blender you can just whisk the cold milk and flour in a small saucepan until well combined. Either way will work.
Turn the stove to medium heat, and whisk the mixture CONSTANTLY until slightly thick. (It should look like the consistency of pudding). This can take approx. 5-8 minutes.
When mixture has become slightly thick, set aside to cool completely at room temperature. This takes an approximately an hour.
Note: (If you continue on to make the icing before it is COMPLETELY cooled, or ice the cake while it is still warm, the icing will not be fluffy. It will be a thin icing that does not resemble white fluffy icing at all.
In a mixing bowl, cream the Crisco and butter until combined
Add the powdered sugar and vanilla and beat for about a 2 minutes
With a fork, skim off the top dried layer of the cooled milk mixture and discard.
Add the cooled milk mixture to the powdered sugar mixture in the mixing bowl and beat at high speed until fluffy, about 2 minutes