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Red Velvet Cake or Cupcakes

from the kitchen of Kathy Allen

Mix food coloring, cocoa and water until smooth
2 Tblsp. red food coloring (1 ounce bottle) plus one bottle water
2 Tblsp. cocoa powder

Cream together
½ cup shortening (Crisco)
1½ cups white sugar

Add eggs and "color' to shortening mix. Beat until fluffy, like whipped cream
2 large eggs, beaten

Blend in, just until smooth and all combined
1 cup buttermilk, at room temperature
2¼ cups all-purpose flour
1 scant tsp. salt
1 tsp. vanilla

By hand, stir in the vinegar and then the baking soda
1 Tblsp. white distilled vinegar
1 tsp. baking soda

Prepare and pour batter evenly into 2 or 3 (8 or 9") round cake pans.
Bake at 350 degrees for 25-30 minutes. (use a toothpick!) Cool.

Frost and assemble layer. Garnish sides with crushed pecans for "pretty'.

½ cup soft butter (1 stick)
½ cup Crisco (8 Tblsp.) > Cream together
1 cup white sugar

Blend in 3 Tblsp. flour, adding 1 Tblsp. at a time

Add 1 tsp. vanilla
2/3 cup milk (enough to whip up to a fluffy consistency and spreadable)

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