Aunt Marilyn's Red Velvet Cake
By
Carolyn Elliott
@Carolyn4JESUS
1
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.
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
- 3 Tbsp
- all purpose flour
- 1 c
- milk
- 1 lb
- butter, room temperature
- 1 c
- sugar
- 1 tsp
- vanilla extract
- 1 c
- chopped walnuts
RED VELVET CAKE INGREDIENTS
RED VELVET CAKE ICING
How to Make Aunt Marilyn's Red Velvet Cake
- 1Preheat 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. - 2CAKE:
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 - 3When 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. - 4When 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.
- 5ICING:
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. - 6Aunt 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
