momma's red velvet cake 1960's

Name: Momma's Red Velvet Cake 1960's
Prep time: 1 h
Cook time: 45 min
Yield: 24
Cuisine: American
Ingredients: 3/4 cup(s) butter, softened; 1 1/2 cup(s) sugar; 4 - eggs, or 3 xl eggs; 4 tablespoon(s) beet powder; 4 tablespoon(s) cocoa powder; 2 1/2 cup(s) cake flour, sifted; 2 teaspoon(s) baking powder; 2 teaspoon(s) baking soda; 2 teaspoon(s) vinegar, white; 1/2 teaspoon(s) salt; 1 tablespoon(s) vanilla; 1 cup(s) buttermilk; ## BAKERY FROSTING; 5 tablespoon(s) flour; 1 cup(s) milk; 1 cup(s) butter, softened; 1 cup(s) sugar, granulated; 1 tablespoon(s) vanilla

(1 RATING)

100 Pinches 8 Photos

Mrs. Michael J. Lively

Post Falls, ID

Updated on Oct 22, 2012

From my Momma, it was popular in the 60’s the recipe comes from the Waldorf Astoria Hotel Of course i have tweaked this a bit. Dear Grand Daughter isn’t suppose to have red dye #40 so i substitute the 2 oz of dye and 1 Tbs of cocoa for the beet powder and more cocoa. i also added 1-2 more eggs [depending on the size i have on hand] than the original recipe, butter for shortening and cut the salt by half.

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You can't tell from the picture, but the cake has red and chocolate swirls throughout.

prep time 1 Hr

cook time 45 Min

method Bake

yield 24 serving(s)

Ingredients

3/4 cup butter, softened
1 1/2 cups sugar
4 - eggs, or 3 xl eggs
4 tablespoons beet powder
4 tablespoons cocoa powder
2 1/2 cups cake flour, sifted
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vinegar, white
1/2 teaspoon salt
1 tablespoon vanilla
1 cup buttermilk
BAKERY FROSTING
5 tablespoons flour
1 cup milk
1 cup butter, softened
1 cup sugar, granulated
1 tablespoon vanilla

How To Make momma's red velvet cake 1960's

Step 1

**** Cream butter and sugar. This would be key to cream butter & sugar until light and fluffy [15 min. approx.] Mix cocoa and beet powder together in a small bowl, till they are well mixed and there are no chunkies [a mortar and pestle would work beautifully if i had one]. Add beet powder and cocoa to your creamed butter and sugar, Mix well.

Step 2

Add eggs one at a time, mixing well, but Do Not over beat. i read somewhere if you mix your eggs too much your cake will fall in the middle, because, by beating the eggs too long you add too much air.
Step 3

Mix salt and vanilla w/buttermilk. Add to creamed mixture alternately w/flour.
Step 4

Blend in soda, baking powder and vinegar; fold into mixture. Do Not Beat***. i mixed this together at the beginning in a small bowl and set aside. i also mixed the salt, vanilla and buttermilk and the beet powder and cocoa and let them sit in little bowls till i’m ready for them****.
Step 5

Turn batter into a prepared 9x13 stoneware pan. Bake at 350 for 45 minutes. Turn out of pan in 10 min. Cool completely 12 cupcakes 18-20 minutes.
Step 6

BAKERY FROSTING Blend 5 tbs flour and 1 cup milk cook to a very thick paste, stirring constantly. Pour into bowl cover w/clear wrap. Let stand until cool. In the mean time, cream 1 c of butter till light, gradually add 1 c of granulated sugar, continue beating till very light and fluffy. Gradually add paste beat about 10 minutes until frosting is about the consistency of whipped cream. Finally add 1 Tsp of vanilla
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