posted by bubwa 11-23-98 5:24 PM
Red Velvet Cake
Recipe By : Cooking Light March 1998
Serving Size : 16 Preparation Time :0:00
cooking spray
1 tablespoon all-purpose flour
1 2/3 cups sugar
5 tablespoons vegetable shortening
1 large egg white
1 large egg
3 tablespoons unsweetened cocoa
1 bottle red food coloring
--1-ounce
2 1/4 cups all-purpose flour
1 teaspoon salt
1 cup low-fat buttermilk
1 1/4 teaspoons vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda
***COOKED BUTTERCREAM FROSTING***
1 cup fat-free milk
7 tablespoons all-purpose flour
12 tablespoons light butter -- chilled
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1. Preheat oven to 350°F.
2. Coat 2 (9-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.
3. Beat the sugar and shortening at medium speed of a mixer 5 minutes or until well-blended. Add egg white and
egg; beat well. Combine cocoa and food coloring in a small bowl; stir well with a whisk. Add to sugar mixture; mix well.
4. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine with salt. Add flour mixture
to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Add vanilla; mix well. Combine
vinegar and baking soda in a small bowl; add to batter, mixing well.
5. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350°F for 28 minutes or until a wooden pick inserted in center comes our clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire racks.
6. Place 1 cake layer on a plate; spread with 1/3 cup Cooked Buttercream Frosting, and top with another cake layer.Spread the remaining frosting over the top and sides of the cake. Store cake loosely covered in refrigerator.
Yield: 16 servings.
Cooked Buttercream Frosting:
Note: Don't substitute margarine for the light butter in this recipe. The texture and taste will not be the same.
1. Cook milk and flour in a small heavy saucepan over medium heat 2 1/2 minutes or until very thick, stirring
constantly with a whisk. Spoon into a bowl; cover and chill thoroughly.
2. Beat butter and chilled flour mixture at medium speed of a mixer until smooth. Gradually add sugar, and beat just
until blended (do not overbeat). Stir in vanilla; cover and chill.
Yield: 2 1/3 cups.