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·½ cup crisco
·1½ cups granulated sugar
·2 large eggs, room temeperture
·2 teaspoons vanilla
·1 cup buttermilk, room temperture
·2 ounces of red food coloring
·2½ cups cake flour
·dash of salt
·2 teaspoons cocoa
·1 teaspoon baking soda
·1 teaspoon vinegar
·1 cup whole milk
·4 tablespoons cake flour
·1/2 cup crisco
·1 stick unsalted butter
·1-1/2 cups powdered sugar
·1 teaspoon vanilla
How to Make Red Cake
- Preheat oven to 350 degrees.
- Grease and flour two, 8 or 9 inch round layer cake pans, (or a 13x9x2 pan).
- In a medium bowl, sift together the cake flour, cocoa, and salt; set aside.
- In a mixing bowl, add the Crisco and sugar and beat for 2 minutes at medium speed.
- Add in the eggs and vanilla; beat for 1 minute.
- Add the dry ingredients alternating with the buttermilk to the shortening mixture. Mix for 1 minute.
- With a spatula, stir in the red food coloring, 1 bottle at a time. (If you use the mixer, it will splatter everywhere. You’ll look like you’ve been shot ;)….so stir in gently). After you have stirred in the food coloring, mix on low speed for a ½ minute.
- In a small cup or dish, mix the vinegar and baking soda together; it will foam a little. Pour this into the cake batter and mix for another half minute.
- Divide the cake batter evenly into prepared pans.
- Bake at 350 degrees for 25-30 minutes, or until tooth pick inserted in center comes out clean.
- Remove cake from oven and cool in pans for 5 minutes. Turn cake out onto cake racks to cool completely.
- RED CAKE ICING:
- In a blender, mix the milk and cake flour until blended. (This trick prevents those little flour chunks and blends the milk and flour together nicely). Pour mixture into a small sauce pan.
Or, if you don’t want to use a blender you can just whisk the cold milk and flour in a small saucepan until well combined. Either way will work.
- Turn the stove to medium heat, and whisk the mixture CONSTANTLY until slightly thick. (It should look like the consistency of pudding). This can take approx. 5-8 minutes.
- When mixture has become slightly thick, set aside to cool completely at room temperature. This takes an approximately an hour.
Note: (If you continue on to make the icing before it is COMPLETELY cooled, or ice the cake while it is still warm, the icing will not be fluffy. It will be a thin icing that does not resemble white fluffy icing at all.
- In a mixing bowl, cream the Crisco and butter until combined
- Add the powdered sugar and vanilla and beat for about a 2 minutes
- With a fork, skim off the top dried layer of the cooled milk mixture and discard.
- Add the cooled milk mixture to the powdered sugar mixture in the mixing bowl and beat at high speed until fluffy, about 2 minutes
- Ice cake between the layers, sides and top.