Red Velvet Cake Recipe?

Answer 1

Red Velvet Cake

INGREDIENTS:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar

PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.

Answer 2

Red Velvet Cake

12 servings 52 min 30 min prep

1/2 cup butter or margarine, softened
1 1/2 cups sugar
1 tablespoon white vinegar
1 teaspoon vanilla extract
3 large eggs
1 (1 ounce) bottle liquid red food coloring
2 1/2 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16 ounce) package powdered sugar
1 1/2 teaspoons vanilla extract
1 cup chopped pecans (optional)


Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, vinegar, and vanilla, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
Add food coloring, beating until combined.
Combine flour, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition.
Pour into 2 greased and floured 9-inch cakepans.
Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
Stir in pecans if desired.

Answer 3

1 box Duncan Hines butter cake mix
1 tbsp. cocoa
1 tsp. vanilla
1 c. buttermilk
1 bottle red coloring
1 stick butter
3 eggs
1 tsp. soda
1 tbsp. vinegar

Mix cake mix and cocoa. Add vanilla, color, butter, eggs and milk, blend until moistened. Then beat for 2 minutes. Mix in small cup soda and vinegar. Add to cake batter and beat 1 1/2 minutes at medium speed. Bake at 350 degrees for 25 to 30 minutes.

CREAM CHEESE FROSTING:

1 box powdered sugar
8 oz. pkg. cream cheese
1/2 stick butter
1 tsp. vanilla
2 tbsp. milk or cream, if needed for easy spreading

Slice cake layers in half and frost, stacking cut sides against baked sides. (It is easier to slice layers if you put the cake in freezer for about 5 to 6 minutes.) Frost tops and sides.

Answer 4

You can find a Red Velvet Cake mix in the grocery now.

Answer 5

Red Velvet Cake

* 2-1/4 cups all-purpose flour, sifted
* 1 teaspoon salt
* 2 tablespoons cocoa
* 2 1-ounce bottles of red food coloring (equivalent measure is 1/4 cup or 4 tablespoons)
* 1/2 cup Crisco or other vegetable shortening
* 1-1/2 cups sugar
* 2 large Eggs
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1 teaspoon white vinegar
* 1 teaspoon baking soda

Preheat oven to 350°F. Grease and flour two 9-inch cake pans.

Combine the sifted flour and salt, and set aside.

Put the cocoa in a small glass bowl, and add the food coloring gradually, stirring until mixture is smooth. Set aside.

Cream together the shortening and sugar, beating for 4 or 5 minutes at medium speed in your electric mixer until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition.

At low speed of your mixer, add the flour mixture to the sugar mixture alternately with the buttermilk and vanilla, scraping down the sides of the bowl as necessary. Add the cocoa/food coloring mixture, mixing until color of batter is uniform. Do not overbeat; overbeaten cake batter will result in a tough cake. Turn off your mixer.

In a small bowl, mix the vinegar with the baking soda. It will foam up. Stir it briefly to mix, and then add it to the cake batter, folding it in to incorporate well, but do not beat.

Pour the batter into the prepared cake pans, and bake in a 350°F oven for 25 to 30 minutes, or until a cake tester comes out clean. Allow layers to cool on a rack for 10 minutes before turning out. Let cake cool completely before frosting.

Red Velvet Cake Tips

* Don't be tempted to shorten the shortening/sugar creaming time. Cake texture will be far better, and you can mix up your cocoa and food coloring while the mixer is running.
* Mixing the cocoa with the food coloring is the best way to get uniform color in the cake. On my first test cake, I sifted the cocoa together with the flour, twice, and still came up with little cocoa-colored whorls in the finished cake.
* Yes, red food coloring does stain, so use glass utensils rather than plastic. And be careful.
* The recipes I found on the Internet came up about fifty/fifty as far as the amount of red food coloring they called for -- some with one ounce, the rest with two ounces. Let me just say this: The cake with one ounce of food coloring was a very dark pink. The cake with two ounces (1/4 cup, or 4 tablespoons) was RED.
* The recipes also varied on the amount of vinegar with some calling for as much as one tablespoon. I found that one teaspoon works just fine. And white vinegar with its less pungent scent is preferable to apple cider vinegar.
* Most recipes stated that this recipe was suitable for three 8-inch layers and one 9x13-inch cake, but I did not find it to be necessarily so. If you want more than two layers, better to bake two 9-inch layers and split them. A 9x13-inch cake will work, but requires careful testing by the cook after 25 minutes.

Beautiful Thick White Frosting

* 1-1/2 cup sugar
* 1/2 teaspoon cream of tartar
* 1/8 teaspoon salt
* 1/2 cup water
* 4 egg whites (at room temperature)

Combine sugar, cream of tartar, salt and water in heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook until mixture reaches 240°F on a candy thermometer (soft ball stage).

Beat egg whites until soft peaks form. Let mixer continue to run and slowly pour the sugar mixture in a thin stream down the side of the mixer bowl (don't let the sugar mixture come into contact with the beaters). Continue beating until stiff peaks form and frosting thickens to desired consistency.

This frosting recipe is not the one most often paired with Red Velvet Cake. The traditional recipe begins by cooking a mixture of flour and milk, cooling it, and then whipping in butter, sugar and vanilla. But the resulting frosting, however good it might be, must be refrigerated, and I don't like my cake cold. The above frosting recipe will yield an extravagant amount of lavishly beautiful and delicious white frosting.

Answer 6

paula deen has one on the foodnet work i am going to try it's sound's really great