best red velvet - no cream cheese
(1 RATING)
This recipe has been in my family for 30 years! What I love about it is that the frosting is not the traditional cream cheese frosting. A must try for an alternative approach.
No Image
prep time
1 Hr
cook time
20 Min
method
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yield
Ingredients
- 1/2 cup vegetable shortening
- 1 1/2 cups sugar
- 2 - eggs
- 1 teaspoon vanilla
- 1 1/2 - bottles red food coloring
- 3 tablespoons cocoa powder
- 2 1/2 cups all purpose flour
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon vinegar
- FROSTING
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup vegetable shortening
- 1 cup sugar
- 2 teaspoons vanilla
How To Make best red velvet - no cream cheese
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Step 1USING ELECTRIC MIXER, BEAT SHORTENING, SUGAR, EGGS, AND VANILLA. MAKE A PASTE WITH THE RED FOOD COLORING AND COCOA POWDER. ADD TO FIRST MIXTURE. ALTERNATE ADDING FLOUR AND BUTTERMILK. IN SEPARATE BOWL, MIX BAKING SODA AND VINEGAR. ADD TO MIXTURE. PLACE IN 2 8" ROUND PANS OR 3 9" ROUND PANS - GREASED. BAKE @ 350 DEGREES FOR 17 - 20 MINUTES, OR TILL TOOTHPICK COMES OUT CLEAN.
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Step 2FROSTING: IN SAUCEPAN ON STOVE, COOK ON LOW TO MEDIUM HEAT, FLOUR, SALT, AND MILK, STIRRING CONSTANTLY TILL THICKENS (ALTERNATE ADDING FLOUR AND MILK TO AVOID CLUMPING). SET ASIDE TO COOL (OR PUT IN FREEZER WHILE MAKING OTHER PART OF FROSTING; MUST BE COMPLETELY COOL OR WILL MELT REST OF FROSTING). BEAT FOR 15 MINUTES: SHORTENNIG, SUGAR, AND VANILLA (TILL SUGAR IS NO LONGER GRAINY OR CRUNCHY TO TASTE). ADD COOKED MIXTURE AND BLEND. FROST COOLED CAKES.
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