There are two recipes for red velvet cake here. One calls for shortening and has a frosting with flour, and the other calls for butter and has a cream cheese frosting. Hope this is helpful. elle
Royal Red Velvet Cake Yield: 12 servings. For cake: 1 cup shortening 1 1/2 cups granulated sugar 2 eggs 2 tablespoons unsweetened cocoa powder 2 ounces liquid red food coloring 1/2 teaspoon salt 1 teaspoon vanilla 1 cup buttermilk 2 1/2 cups all-purpose flour 1 tablespoon vinegar 1 teaspoon baking soda For frosting: 1 cup milk 7 teaspoons all-purpose flour 1 cup (2 sticks) butter, softened 1 cup powdered sugar 1 to 2 teaspoons vanilla To prepare cake: Preheat the oven to 350 degrees. Grease 2 (8-inch) cake pans; line the bottoms with circles of waxed paper. Set aside. Beat shortening and sugar in a large bowl until fluffy. Add eggs; beat 1 minute. Combine cocoa powder and food coloring in a cup to make a paste; stir in salt. Beat into sugar mixture. Mix vanilla and buttermilk in a cup; alternating with flour, add to sugar mixture, beating until well blended. Combine vinegar and baking soda; mixture will foam. Beat into batter. Pour batter into prepared pans. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then remove from pans and let cool completely on wire racks. To prepare frosting: Stir together milk and flour in a small saucepan until smooth. Cook over low heat until thick, stirring constantly. Let stand until cool; refrigerate. Beat together butter, powdered sugar and vanilla in a tall, narrow mixing bowl until well combined. Add milk and flour mixture; beat until fluffy. (Frosting sticks to the beaters when it is done.) Fill and frost cake. PER SERVING: 568 calories; 34.5g fat (55 percent calories from fat); 15g saturated fat; 81mg cholesterol; 5.5g protein; 59.5g carbohydrate; 36g sugar; 1g fiber; 249mg sodium; 62mg calcium; 121mg potassium. Red Velvet Cake with Cream Cheese Frosting 1/4 pound (1 stick) butter, softened 1 1/2 cups sugar 2 eggs 2 ounces red food coloring 2 tablespoons unsweetened cocoa 2 1/2 cups cake flour 1 cup buttermilk 1 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon baking soda dissolved in 1 tablespoon vinegar FROSTING: 1/4 pound (1 stick) butter, softened 8 ounces cream cheese, softened 3 tablespoons milk 4 to 5 cups confectioners' sugar Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with solid vegetable shortening and then lightly flour them. Cream together the butter, sugar, and eggs in a large bowl. Add the food coloring and cocoa. Alternately add half of the cake flour, half of the buttermilk, and half of the salt. Mix after each addition and then repeat. Stir in the vanilla. Fold in the baking soda and vinegar. Pour the mixture evenly into the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool slightly in the pans, about 10 minutes. Loosen the sides by running a thin knife along the edge of the pans. Turn the cakes out onto a wire rack and allow to cool completely. To make the frosting: Cream together the butter, cream cheese, and milk. Add the confectioners' sugar until you reach the desired consistency. Additional milk can be used to thin the frosting if needed. Place the bottom layer on a cake base and frost the top. Place the second layer on the first then frost the top and sides Recipe from The Doughmakers Cookbook ------------------------ Yahoo! Groups Sponsor --------------------~--> DonorsChoose. A simple way to provide underprivileged children resources often lacking in public schools. Fund a student project in NYC/NC today! http://us.click.yahoo.com/5F6XtA/.WnJAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
