Monday, June 27, 2011

Aunt Helen's Red Velvet Cake

This is a recipe for Red Velvet Cake that has been passed down in my family for generations.  I love to bake and I made this for my boss' birthday, so I thought I would share!  I made 25% more than the recipe calls for because I wanted to do the heart cakes for me & my husband.  The recipe I will share is good for one 3-layer cake.
*WARNING: I am a VERY messy baker!*
Let's start with what you need:

For the cake: 1/2 cup shortening
                     1 1/2 cup sugar
                     2 oz. red cake coloring (4 tablespoons)
                     2 eggs
                     1 tsp. baking soda
                     1 tbsp. cocoa powder
                     1 tsp. salt
                     1 cup buttermilk
                     2 1/4 cup cake flour (yes, this does make a is MUCH finer)
                     1 tsp. vanilla
                     1 tbsp. vinegar

STEP 1: Cream sugar, shortening and eggs
STEP 2: Make a paste out of food coloring & cocoa.  *Note:  Trying to make a paste out of these is like trying to make two of the same magnets stick together.  They just don't like each do the best you can! 

STEP 3: Add to mixture, along with salt, flour, buttermilk and vanilla. 
STEP 4:  If you don't have a heavy-duty mixed, beat by hand.  If you do, whisk away!
STEP 5: Add vinegar and baking soda, mix by hand.  *NOTE:  This is my FAVORITE part!*

STEP 6: Grease & Flour cake pans. *Really you can do this at any time*
STEP 7: Put in 350* oven for 30-35 minutes
When finished baking, take out and let cool in pans for about 5 minutes.  Flip onto a cooling rack on really any flat surface until completely cooled.
While the cakes are baking, you can start on the frosting.  You will need:
2 8oz. packages on cream cheese (room temperature)
4 tbsp. butter (room temperature)
1 cup whipping cream
2 tsp. vanilla extract
4-5 cups powered sugar

STEP 1:  Add all ingredients to your mixture except powered sugar.  Blend together.  *Please start on a slow speed or you will make a mess like I did!

 STEP 2: Slowly add powered sugar until it is just right, sweetness-wise, for you!
Note:  Yours will not make this much, I did extra because A: My boss said that he loves icing, and B: I was doing the extra cakes for my husband & me.

Finally, ice your cakes
And the final products:

I promise I won't fault you for drooling!

This recipe linked to: Tasty Tuesday! - Tasty Tuesdays - Made From Scratch Tuesday - Tempt My Tummy Tuesday - Totally Tasty Tuesday - Delectable Tuesday - These Chicks Cooked - Full Plate Thursday - Sweet Treats Thursday - It's A Keeper Thursday - Share a Spoon Thursday  The Ultimate Recipe Swap - Sweet Tooth Friday - Fat Camp Friday - Fun With Food Friday - I'm Lovin It