Unique Red Velvet Cake

Name: Unique Red Velvet Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 4 1/2 c cake flour, sifted; 1 1/2 tsp salt; 4 Tbsp cocoa; 4 oz beet juice, dranined from one 15oz. can of beets - add water to make 4 oz. if needed.; 1 c vegetable shortening; 2 3/4 c sugar; 4 large eggs; 2 c buttermilk; 1 1/2 Tbsp vanilla extract; 2 Tbsp vinegar; 2 tsp baking soda; CREAM CHEESE FROTSTING; 2 pkg cream cheese, 8 oz. each, softened; 2 stick butter or margarine; 2 Tbsp vanilla; 4 c powdered sugar; water or milk to thin if needed

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By Barbara Pendley
@Barbee

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.

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

Prep:

45 Min

Cook:

30 Min

Ingredients

Add to Grocery List

4 1/2 c

cake flour, sifted
1 1/2 tsp

salt
4 Tbsp

cocoa
4 oz

beet juice, dranined from one 15oz. can of beets - add water to make 4 oz. if needed.
1 c

vegetable shortening
2 3/4 c

sugar
4 large

eggs
2 c

buttermilk
1 1/2 Tbsp

vanilla extract
2 Tbsp

vinegar
2 tsp

baking soda
CREAM CHEESE FROTSTING
2 pkg

cream cheese, 8 oz. each, softened
2 stick

butter or margarine
2 Tbsp

vanilla
4 c

powdered sugar
·

water or milk to thin if needed

How to Make Unique Red Velvet Cake

Step-by-Step

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.