2 c Sugar
1 c Butter
2 Eggs
1 tb Vinegar
1 tb Cocoa
2 1/2 c Flour
1/2 ts Salt
1 1/2 ts Soda
2 oz Red food coloring
1 c Buttermilk
1 ts Vanilla
WHITE ICING FOR RED VELVET
–CAKE–
1/4 c Flour
1 c Sweet milk
1 Stick margarine
1/2 c Crisco
1 c White sugar
1 ts Vanilla
Note: Make base for icing the night before making cake.
Preheat oven 350 degrees. Grease and dust with cocoa three 9 inch cake
pans.
Cream butter and sugar, add egg and beat until fluffy. Make paste from
cocoa and vinegar and add to butter mixture. Sift salt and soda with
flour. Add to mixture alternately with buttermilk. Add vanilla and
coloring. Bake at 350 degrees about 25-30 minutes. Makes 3 layers.
White Icing for Red Velvet Cake: Cook flour and milk over low heat until
smooth paste and let cool. Cover and put in the refrigerator over night.
Cream together remaining ingredients. Beat until fluffy. Add paste and
beat together and spread on tops only of cool cakes. Refrigerate!
Yields
12 Servings