posted by Becky 02-22-100 3:53 PM
Red Velvet Cake
source: Chocolate Lovers Cookbook
1 oz. red food coloring
3 tbsp. cocoa
1/2 cup shortening (CriscoŽ recommended)
1 1/2 cups sugar
2 eggs
2 1/4 cups cake flour
1 cup buttermilk
1/4 tsp. salt
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tbsp. vinegar
Preheat to 350.
Mix food coloring and cocoa together to form a paste.
Cream the shortening, sugar and eggs together. Add to paste.
Sift cake flour 3 times – important. Combine the cake flour and salt.
Alternate adding the flour/salt mixture and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix well between each addition. Add vanilla.
Combine the vinegar and baking soda, gently mixing by hand. Add to the mixture and stir.
Bake in 2 round pans for 30 minutes at 350.
Allow to cool completely before frosting.
Frosting:
1/2 cup butter or margarine, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
3 to 4 cups powdered sugar, to spreading consistency
1 cup pecans, optional
Cream together butter and cream cheese. Add sugar and blend to spreading consistency. Add pecans, if desired.
Spread on cooled cake.
Red Devil's Food Cake
source: Hersheys 1934 Cookbook
1/2 cup shortening
1 1/4 cups sugar
2 eggs, unbeaten
1 cup boiling water
1/2 cup Hershey's cocoa
1 3/4 cups cake flour or 1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
Preheat to 350.
Cream shortening and sugar. Add eggs, one at a time, beating well after each addition.
Without mixing, add remaining ingredients in order listed. After all have been added, stir vigorously until smooth.
Pour into 2 greased and floured 8 inch round pans.
Bake at 350 for 30 to 35 minutes, or until done. Cool completely before frosting.