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Rose Velvet Cake

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Ingredients
  Crisco 1 Cup (16 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Lemon extract 1 Teaspoon
  Orange extract 1 Teaspoon
  Red food coloring 1 Ounce
  Buttermilk 1 Cup (16 tbs)
  Flour 2 Cup (32 tbs)
  Cinnamon 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Vinegar 1 Teaspoon
  Soda 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Flour 4 Tablespoon
  Crisco 1⁄2 Cup (8 tbs)
  Oleo 1 (At Room Temperature, About 1 Stick)
  Vanilla 1 Teaspoon
  Coconut 1 Tablespoon
Directions

Cream together the first 6 ingredients.
Sift flour, cinnamon and salt together; add alternately with buttermilk to creamed mixture.
Add vinegar and soda to the last part of buttermilk; add to batter & mix well.
Pour into 3 layers.
Bake at 350 degrees about 30 minutes, or until done.
Mix sugar, milk and flour; cook until thick as pie filling, stirring constantly.
Set in refrigerator to chill while making the cake.
After cake has cooled, finish icing by creaming Crisco, oleo and vanilla; add chilled mixture and whip until thick as whipped cream.
Spread on cake and sprinkle with coconut.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet

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