Unique Red Velvet Cake
By
Barbara Pendley
@Barbee
1
This recipe is from another web site: The Hearlers.org and was mentioned by another JAP cook. I have since tired this and it is quite good and wanted to post it here for safe keeping and to share in case anyone missed the other posting. I am sorry I can't remember who found this little gem first.
Ingredients
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4 1/2 ccake flour, sifted
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1 1/2 tspsalt
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4 Tbspcocoa
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4 ozbeet juice, dranined from one 15oz. can of beets - add water to make 4 oz. if needed.
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1 cvegetable shortening
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2 3/4 csugar
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4 largeeggs
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2 cbuttermilk
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1 1/2 Tbspvanilla extract
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2 Tbspvinegar
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2 tspbaking soda
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CREAM CHEESE FROTSTING
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2 pkgcream cheese, 8 oz. each, softened
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2 stickbutter or margarine
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2 Tbspvanilla
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4 cpowdered sugar
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·water or milk to thin if needed
How to Make Unique Red Velvet Cake
- Preheat oven to 350 degrees. Prepare two 9-inch cake pans. Remember to use glass and metal utensils to avoid beet-juice stains.
- Add salt and cocoa to sifted flour and sift again. With mixer on medium, cream together vegetable shortening and sugar for at least five minutes. Add eggs one at a time, beating at least one minute after each additiion.
- Add beet juice and vanilla to buttermilk. Alternate adding these liquids and the flour-salt-cocoa mixture to the shortening-sugar. Use a spatula or put your mixer on low---don't overbeat.
- Put white vinegar in a small bowl and add baking SODA (not powder). It will foam up briefly. Fold into the cake batter----DO NOT OVERBEAT. Batter should be somewhat thick, but add water, if needed, to make a pourable batter.
- Pour batter into prepared cake pans and bake approximately 30 minutes in a 350 oven. Allow layers to cool for 10 minutes before removing from cake pans. Cool cake completely before frosting. Cute each layer in half to create a four-layer cake.
- For the cream cheese frosting: Combine all indgredients using mixer. Frost cool cake.
About Unique Red Velvet Cake
Course/Dish: Cakes
