Sweets and Desserts

Red Velvet Cake
James Carter

½ cup butter, softened
1 ½ cups sugar
1 teaspoon vanilla
2 eggs
1 tablespoon red food color
2 cups all-purpose flour
¼ cup cocoa
1 teaspoon salt
1 cup buttermilk
1 ½ teaspoon soda
1 tablespoon white vinegar

Heat oven to 375 degrees. Grease and flour two 9-inch round baking pans. In a large mixer bowl, beat butter, sugar and vanilla. Add eggs and food color; blend well. Stir together flour, cocoa and salt; add alternately with buttermilk to butter mixture, beating until well blended. Stir baking soda into vinegar; fold carefully into batter (do not beat). Pour batter into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire racks. Cool completely.

Icing

4 tablespoons flour
1 cup milk
½ cup shortening
1/2 cup butter
1 cup sugar
2 teaspoons vanilla
6 tablespoons powdered sugar

Cook flour and milk in saucepan until a thick paste, stirring constantly. Put through sieve while still hot to remove lumps. Cover with plastic wrap and set aside and let cool until completely cool. Beat shortening and butter for 2 minutes. Add sugar. Beat 2 more minutes. Add milk paste, vanilla and powdered sugar. Beat until smooth and fluffy.
 

 

 


 

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