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
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RED VELVET CAKE INGREDIENTS
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1/2 cshortening
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1 1/2 csugar
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2eggs
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2 ozred food coloring
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2 Tbspcocoa powder
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1 tspsalt
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2 1/4 ccake flour
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1 cbuttermilk
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1 tspvanilla extract
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1 Tbspwhite vinegar
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1 tspbaking soda
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RED VELVET CAKE ICING
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3 Tbspall purpose flour
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1 cmilk
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1 lbbutter, room temperature
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1 csugar
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1 tspvanilla extract
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1 cchopped walnuts
How to Make Aunt Marilyn's Red Velvet Cake
- 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. - 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 - 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. - 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.
- 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. - 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
