Melanie's Red Velvet Cake (Homemade, Not Boxed)
Mix – 5 tablespoons flour and 1 1/2 tsp salt in sauce pan. Add 1 cup milk. Cook over low heat stirring until very thick. Remove from heat and cool in refrigerator.
In mixing bowl mix: 1 cup sugar, 3/4 cup crisco, 4 tablespoons oleo, and 2 tsp. vanilla – beat until fluffy. Fold in cooked and chilled mixture and beat until creamy. Spread over cooled cake.
NOTES USE A SIMPLE SYRUP MIXTURE WITH A LITTLE ADDED REAL VANILLA TO SPREAD ON EACH LAYER BEFORE ADDING THE FROSTING. YOU MAY ALSO WANT TO MAKE TWO BATCHES OF THE FROSTING AS ONE JUST DIDN'T SEEM TO BE ENOUGH.
1 tspbaking soda
1 1/2 csugar
1 tspreal vanilla extract
1 tspbutter extract
1 ozred color (food)
3 Tbspcocoa powder
2 1/2 csifted flour
1 lb(apr. 3.5-4 cups) confectioners sugar
1/2 cshortening or butter
1 Tbspreal vanilla extract
1/4 tspbutter flavor extract (omit if using butter instead of shortening)
How to Make Melanie's Red Velvet Cake (Homemade, Not Boxed)
- For The Layers
Cream the shortening and sugar.
Add eggs one at a time and beat vigorously.
Add flavors to mixture.
In a separate bowl make a paste of cocoa and food coloring and blend into shortening mixture.
Sift together dry ingredients and add alternately with buttermilk to mixture.
Add vinegar to mixture with last part of buttermilk. Blend well.
Bake in 3 - 9" pans for 20-25 minutes at 350 degrees.
Remove from oven and place on a wire rack to cool for 15 minutes.
After 15 minutes, run a knife around the inside edge of the pan to loosen the layer.
Place a plate or another wire rack on top of the layer pan and flip over.
Gently tap your pan and slowly remove the pan.
Let cake cool completely prior to frosting.
- For The Frosting
Sift confectioners sugar.
Cream shortening, salt, and flavors.
Mix in 1/2 of the confectioners sugar.
Alternately add in the rest of the sugar and enough milk to get smooth spreading icing.