Original Red Velvet Cake Recipe

by Robin Covey
(West Akron Ohio)

Robin's Red Velvet Cake Recipe

Try my Original Red Velvet Cake Recipe

YUM !!! This recipe is very old and has been my favorite yummy cake since childhood...can't live without it, that's why IT is the very best!

Heat oven to 325.
CAKE; In a large mixing bowl; cream 1/2 cup white vegetable shortening with 1 and 1/2 cups white pure cane sugar then add 2 eggs. combine and add 1 tsp.pure vanilla extract and 1 tsp. of salt and 1 cup buttermilk combine and set aside. In a small glass or cup mix 1 tsp baking soda and 1 tsp. apple cider vinegar, after fizzing dies down add it to your batter and combine, set aside then In a small glass bowl mix 2 oz. of red food coloring{two 1 oz. bottles] with 2 Tbsp. cocoa stirring till combined add it to your batter mix and add 2 and 1/2 cups of sifted cake flour. beat on medium speed.a minute or so until smooth. Pour into 2 8in. greased and floured pans and tap evenly on counter to control bubbling. bake in center of racks for about 35 minutes depending on your oven. cake springs back and will come away from the sides a bit when done. cool on wire racks while you prepare your

FILLING; Cream 1 cup softened butter{lightly salted], with 1 cup confectioners sugar. set aside and in medium saucepan put 1 c. whole milk, 1 tsp. pure vanilla extract and 5 Tbsp. of regular flour and whish it so you achieve smooth lump free pudding consistency over med heat, remove and chill 10 minutes. combine with butter mixture and beat on high. The filling will fluff.
The 2 cake layers become 4 and the filling is used as the icing. Chilling for at least 2 hours improves taste and stability of the cake.

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