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aunt marilyn's red velvet cake

(3 ratings)
Carolyn4JESUS avatar
Recipe by
Carolyn Elliott
@Carolyn4JESUS
Columbus, OH

I remember going to gatherings at the Ripley's and there would always be Aunt Marilyn's Red Velvet Cake. It always seemed to be the first to go and I'd never get a piece. Now, it's the first thing I put on my plate. I'm glad she shared it with me to put in our Family Reunion Cookbook.

►
(3 ratings)
yield 12 serving(s)
prep time 25 Min
cook time 35 Min
method Bake

Ingredients For aunt marilyn's red velvet cake

  • RED VELVET CAKE INGREDIENTS
  • 1/2 c
    shortening
  • 1 1/2 c
    sugar
  • 2
    eggs
  • 2 oz
    red food coloring
  • 2 Tbsp
    cocoa powder
  • 1 tsp
    salt
  • 2 1/4 c
    cake flour
  • 1 c
    buttermilk
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    white vinegar
  • 1 tsp
    baking soda
  • RED VELVET CAKE ICING
  • 3 Tbsp
    all purpose flour
  • 1 c
    milk
  • 1 lb
    butter, room temperature
  • 1 c
    sugar
  • 1 tsp
    vanilla extract
  • 1 c
    chopped walnuts

How To Make aunt marilyn's red velvet cake

  • 1
    Preheat oven to 350°F Grease and line with wax paper 2-9" cake pans ICING BASE (thickener): Cook over medium heat, 3 T all-purpose flour and 1 cup milk, stirring constantly until thickened. Set aside. As it cools, stir frequently.
  • 2
    CAKE: Mix together: 1/2 c shortening 1 1/2 c sugar 2 eggs 1 t salt 2 1/4 c cake flour 1 c buttermilk 1 t vanilla extract PASTE: 2 oz red food coloring 2 T cocoa powder Make paste of 2 and add to mixture
  • 3
    When all ingredients are mixed, add: 1 T white vinegar mixed with 1 t baking soda and fold into cake. DO NOT BEAT. Divide into 2 cake pans and bake 30-35 minutes.
  • 4
    When cakes are cooled, slice through layers and ice between, making a 4-layer cake. Ice sides and top and press chopped walnuts into sides, only. Keep cake cool.
  • 5
    ICING: Cream together, 1 lb. butter, 1 cup sugar, and 1 t vanilla extract. Beat thickener into sugar/butter mixture and whip until lite and fluffy.
  • 6
    Aunt Marilyn's Personal Notes: 1 cake recipe = 32 cupcakes A single icing recipe is sufficient For any red cakes I make, I increase the amount of icing by 1 1/2 times. NOTE: I have found that this icing recipe quantities is sufficient for a 4-layer cake. I don't know if what she wrote was the "increase 1 1/2 times" or the "single" icing recipe. ~Carolyn
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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