Red Velvet Cake
by Cameron Runyon
Participant in the 2013 Logan County
Fair Cake Classic
1 cup butter, softened
2 eggs
1 oz bottle of red food coloring
1 tsp. baking power
1 tsp. salt
1 tsp. vanilla extract
1 ½ cups sugar
1 Tbsp. cocoa
2 ½ cups cake flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vinegar
Frosting
3 Tbsp. flour
1 cup milk
1 tsp. vanilla
1 cup butter
1 cup sugar
Cream together to butter, sugar and eggs. Add
food coloring to the creamed mixture. Sift to-
gether all of the dry ingredients. Alternate flour
mixture and buttermilk into the creamed mixture.
Add the vanilla and vinegar. Bake for 30 minutes
at 350 degrees F in three 8 inch layer pans lined
with waxed paper.
Frosting: Cook flour and milk together until very
thick, stirring constantly, then cool. Cream butter,
sugar and vanilla until fluffy, then add the cooled
flour/milk mixture and beat together. Spread be-
tween layers and on top and sides.
page 304 2013 LOGAN COUNTY FAIR. A special editon of LINCOLN DAILY NEWS.com July 30, 2013
