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Red Velvet Cake
James Carter
½ cup butter, softened
1 ½ cups sugar
1 teaspoon vanilla
2 eggs
1 tablespoon red food color
2 cups all-purpose flour
¼ cup cocoa
1 teaspoon salt
1 cup buttermilk
1 ½ teaspoon soda
1 tablespoon white vinegar
Heat oven to 375 degrees. Grease and flour two 9-inch round
baking pans. In a large mixer bowl, beat butter, sugar and
vanilla. Add eggs and food color; blend well. Stir together
flour, cocoa and salt; add alternately with buttermilk to butter
mixture, beating until well blended. Stir baking soda into
vinegar; fold carefully into batter (do not beat). Pour batter
into prepared pans. Bake 30-35 minutes or until wooden pick
inserted in center comes out clean. Cool 10 minutes; remove from
pan to wire racks. Cool completely.
Icing
4 tablespoons flour
1 cup milk
½ cup shortening
1/2 cup butter
1 cup sugar
2 teaspoons vanilla
6 tablespoons powdered sugar
Cook flour and milk in saucepan until a thick paste, stirring
constantly. Put through sieve while still hot to remove lumps.
Cover with plastic wrap and set aside and let cool until
completely cool. Beat shortening and butter for 2 minutes. Add
sugar. Beat 2 more minutes. Add milk paste, vanilla and powdered
sugar. Beat until smooth and fluffy.
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