In case someone wants this
Southern Red Velvet cake recipe,
This is the best red velvet cake I've ever had.
I didn't like the Duncan Hines mix, at all, since it wasn't "Real" Red Velvet cake, most of it didn't get eaten at the christmas party I served it at, or my house.
Anyway, here it is:
Mix and set aside:
3 tablespoons cocoa mix (I think it tastes better to substitute this with (a few packets of) swiss miss hot cocoa mix and extra water, which I have done ever seen one day when I had to use it when I was in a pinch and out of cocoa)
2 ounces of red food coloring (keep in mind that this was meant for grocery store liquid coloring)
Cream:
1/2 cup vegetable shorting
1 1/2 cups sugar (if you used the swiss miss (I know this sounds ghetto, but it's really good) you don't have to use as much sugar
add coloring paste and: 2 eggs (or egg substitute equaling 2 eggs)
Beat well
Add:
1 cup buttermilk (or keifer)
2/1/2 cups cake flour (or all purpose) sifted three times
1 teaspoon salt
1 teaspoon vanilla (the grocery store kind with alcohol in it is what it calls for)
mix well
stir in by spoon: 1 tablespoon vinegar
when blended, add: 1 teaspoon (baking) soda (bubbling/foaming is normal, don't freak)
mix well
bake in well greased and floured 8 inch layer cake pans (3) (I didn't do this, I used a glass sheetpan, if I remember correctly)
bake 30-35 minutes at 350
check with toothpick until clean
top with cream cheese icing (I used canned, but you can make your own)
This was my first "from scratch" cake a few years ago
and lots of fun
have fun baking
-JANE
This is the best red velvet cake I've ever had.
I didn't like the Duncan Hines mix, at all, since it wasn't "Real" Red Velvet cake, most of it didn't get eaten at the christmas party I served it at, or my house.
Anyway, here it is:
Mix and set aside:
3 tablespoons cocoa mix (I think it tastes better to substitute this with (a few packets of) swiss miss hot cocoa mix and extra water, which I have done ever seen one day when I had to use it when I was in a pinch and out of cocoa)
2 ounces of red food coloring (keep in mind that this was meant for grocery store liquid coloring)
Cream:
1/2 cup vegetable shorting
1 1/2 cups sugar (if you used the swiss miss (I know this sounds ghetto, but it's really good) you don't have to use as much sugar
add coloring paste and: 2 eggs (or egg substitute equaling 2 eggs)
Beat well
Add:
1 cup buttermilk (or keifer)
2/1/2 cups cake flour (or all purpose) sifted three times
1 teaspoon salt
1 teaspoon vanilla (the grocery store kind with alcohol in it is what it calls for)
mix well
stir in by spoon: 1 tablespoon vinegar
when blended, add: 1 teaspoon (baking) soda (bubbling/foaming is normal, don't freak)
mix well
bake in well greased and floured 8 inch layer cake pans (3) (I didn't do this, I used a glass sheetpan, if I remember correctly)
bake 30-35 minutes at 350
check with toothpick until clean
top with cream cheese icing (I used canned, but you can make your own)
This was my first "from scratch" cake a few years ago
and lots of fun
have fun baking
-JANE