Red Velvet Cake
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Red food coloring||3 Tablespoon|
|Unsweetened cocoa powder||2 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Baking soda||1 Teaspoon|
|For vanilla frosting|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
Lightly grease and flour two 9-inch cake pans; set aside.
Preheat oven to 350°F (175°C).
In a large mixer bowl, cream shortening and sugar.
Beat in eggs until light and fluffy.
Beat in cake flour alternately with buttermilk.
Make a paste of red food coloring and cocoa.
Add to batter and beat well.
Mix vanilla, baking soda and vinegar in a small bowl.
Sprinkle over batter and stir in.
Pour into prepared pans.
Bake 30 to 35 minutes or until done.
Cool in pans 10 minutes.
Turn out on wire racks.
Prepare Vanilla Frosting.
Frost between layers, side and top of cake.
Vanilla Frosting: Combine flour and milk in a small saucepan.
Beat with a whisk until smooth.
Stir constantly over low heat until thickened.
In a medium bowl, cream sugar and butter or margarine.
Beat in cooled flour-milk mixture until frosting is fluffy and resembles whipped cream.
Serving size: Complete recipe
Calories 6258 Calories from Fat 2741
% Daily Value*
Total Fat 311 g478.8%
Saturated Fat 151.4 g756.9%
Trans Fat 13.5 g
Cholesterol 929.4 mg309.8%
Sodium 3580.9 mg149.2%
Total Carbohydrates 819 g273.1%
Dietary Fiber 16.4 g65.6%
Sugars 517.1 g
Protein 67 g133.3%
Vitamin A 126.8% Vitamin C
Calcium 46.1% Iron 172.7%
*Based on a 2000 Calorie diet