Grandma's Red Velvet Cake
"In our family no one thinks it’s Christmas without this Red Velvet Cake recipe. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. —Kathryn H. Davison, Charlotte, North Carolina..."
INGREDIENTS
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1/2 cup butter, softened
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1-1/2 cups sugar
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2 large Nellie’s Free Range Eggs, room temperature
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2 bottles (1 ounce each) red food coloring
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1 tablespoon white vinegar
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1 teaspoon vanilla extract
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2-1/4 cups cake flour
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2 tablespoons baking cocoa
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1 teaspoon baking soda
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1 teaspoon salt
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1 cup buttermilk
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FROSTING:
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1 tablespoon cornstarch
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1/2 cup cold water
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2 cups butter, softened
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2 teaspoons vanilla extract
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3-1/2 cups confectioners' sugar
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