Red Velvet Cake Tasty Recipes

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Red Velvet Cake

"A circle of relatives favorite--remarkable for the Christmas vacation."

Ingredients :

Cake:
1/2 cup shortening
1 half cups white sugar
2 eggs
2 tablespoons cocoa
four tablespoons crimson meals coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-reason flour
1 half teaspoons baking soda
1 tablespoon distilled white vinegar
Icing:
5 tablespoons all-motive flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract

Instructions :

Prep : 25M	Cook : 12M	Ready in : 2H25M

Preheat oven to 350 degrees F (175 stages C). Grease two 9-inch round pans.
Beat shortening and 1 half of cups sugar till very light and fluffy. Add eggs and beat nicely.
Make a paste of cocoa and purple meals coloring; upload to creamed combination. Mix salt, 1 teaspoon vanilla, and buttermilk collectively. Add the flour to the batter, alternating with the buttermilk combination, blending just until integrated. Mix soda and vinegar and lightly fold into cake batter. Don't beat or stir the batter after this factor.
Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out easy, approximately half-hour. Cool cakes absolutely on wire rack.
To Make Icing: Cook 5 tablespoons flour and milk over low warmness until thick, stirring continuously. Let cool absolutely! While aggregate is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat till frosting is a superb spreading consistency. Frost cake layers whilst completely cool.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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