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Red Velvet CakeCakes, Cookies & Candy
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Submitted by D Begnaud for Mom Meredith Begnaud
Ossun, LA
on Wednesday, November 20, 2002
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| Makes: | 8 servings |
| Prep Time: | 45 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 30 minutes |
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This was one of our favorites that Mom use to make for us. It did take a little extra time but the result was wonderful. Great for holidays and weddings. |
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| Ingredients |
| Part of Frosting - Do First |
1 cup milk |
| 1/4 cup flour |
dash of salt |
| For the Cake |
1/2 cup Crisco |
| 1 1/2 cup sugar |
2 eggs |
| 2 cups flour |
1 cup buttermilk |
| 1/2 tsp salt |
1 tbsp cocoa |
| 1 tsp vanilla |
2 ounces red food coloring |
| 1 tsp soda |
1 tbsp vinegar |
| 1 tsp vanilla extract |
Custard Frosting |
| 1/2 cup Crisco |
1/4 pound Oleo |
| 1 cup sugar |
Coconut (optional) |
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| | | Directions | Do part of the frosting first.
Cook in a medium saucepan the 1 c milk, 1/4 c flour, and dash of salt over medium heat stirring constantly until thick and creamy. Set aside to cool but stir three times while cooling.
Now do the cake:
Preheat oven to 350 degrees.
Cream together, sugar, crisco, and eggs until creamy.
Add the dry ingredients except soda and the liquid and food color except vinegar alternating between the wet and dry. Add the soda and vinegar last.
Pour into 3-8 inch layer cake pans. Bake in 350 degree oven, 30 to 35 minutes or until toothpick comes out clean. Cool cakes.
Complete the custard frosting:
Cream 1/2 c crisco, 1/4 pound oleo and 1 c sugar until satin smooth.
Add the part of the frosting that had been cooling and cream until smooth.
Make sure the cake layers are cool before icing; frosting in-between all layers, around and the top.
Sprinkle with coconut if desired.
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