Red Velvet Cake I Best Dishes

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Red Velvet Cake I

"A own family favored -- exquisite for the Christmas vacation."

Ingredients :

2 tablespoons unsweetened cocoa powder
2 oz. Pink food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
half cup shortening
1 half cups white sugar
2 eggs
2 half cups all-purpose flour, sifted
1 half of teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
five tablespoons all-motive flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract

Instructions :

Prep : 15M	Cook : 12M	Ready in : 55M

Grease 9 inch round pans. Preheat oven to 350 tiers F (175 levels C). Make a paste of cocoa and meals coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set apart. In a big bowl, cream together the shortening and 1 half cups sugar till light and fluffy. Beat within the eggs one after the other, then stir inside the cocoa combination. Beat in the buttermilk mixture alternately with the flour, blending just till included. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into organized pans. Bake in the preheated oven for half-hour, or till a toothpick inserted into the center of the cake comes out clean. Allow to cool completely earlier than frosting. Refrigerate until geared up to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low warmth, stirring constantly, till combination thickens. Set aside to cool absolutely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla till mild and fluffy, then stir in the cooled milk and flour mixture, beating till icing reaches spreading consistency.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook it evenly, and make easy-up less complicated.

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