Here's two more Red Velvet cake recipes. The first one is a layer
cake, and the second one is a pound cake bake in a bundt pan. Both
have recipes for cream cheese frosting. The first recipe is
different in that it calls for vegetable oil and has less than an
ounce of food coloring. Food coloring is a little on the expensive
side these days, and many people would rather not consume a large
amount of dye. The Red Velvet pound cake can be baked in 3 9" pans.
Trim the crusts, and frost. Voila! A rich 3 layer cake. Elle
RED VELVET CAKE & FROSTING
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 1/2 c Sugar
2 Eggs
2 1/2 c Cake flour
1 1/2 c Vegetable oil
1 c Buttermilk
1 t Vanilla
1 t Baking soda
1 t Vinegar
5/8 oz Red food coloring
-----FROSTING-----
1 lb Powdered sugar
8 oz Cream cheese
4 oz Butter
1 t Vanilla
1 c Chopped pecans
Cream eggs, sugar, oil and vinegar. Sift cake
flour and soda together. Add flour while beating.
Add milk slowly. While still beating, add vanilla
and food coloring. Bake in 3 layers at 350 degrees
for 25 minutes. Press lightly to check if layers
are spongy and done.
FROSTING: 1 lb powdered sugar 8 oz cream cheese 4 oz
butter 1 tsp vanilla 1 cup chopped pecans Melt cream
cheese and butter on very low heat. Add sugar, pecans
and vanilla. Mix well and spread over cooled layers,
top and sides. If mixture becomes too thick, add a
little milk. From: Famous Recipes Cookbook
Red Velvet Pound Cake
3 c Unsifted flour
3/4 c Milk
3 c Sugar
1 Bottled red food coloring
3/4 c Shortening
7 Eggs
1/2 c Butter
1 ts Baking powder
1 tb Vanilla
1/4 ts Salt
1/2 c Cocoa
Icing
8 oz Cream cheese; soft
1/2 Confectioners' sugar
Plus 2 tb
1 ts Vanilla
1/2 Butter; soft
CAKE-Cream sugar, shortening, vanilla, food coloring and
eggs. Add dry ingredients and milk. Bake in large and
floured tube pan for 1-1/2 hours at 275~. Turn out of pan
to cool.
ICING-Cream together cream cheese, sugar, vanilla and
butter.
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