Thanks Soldiernurse. Im thinking about trying it today..
Best Red Velvet Cake Recipe??? - Page 5
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ok.. So I tired the cupcake and it was HORRIBLE!!! Being that there are so many good reviews on it, I automatically knew I had done something wrong... really wrong.. As I said above I did half of the recipe so back tracking my steps as I made the batter I right away found that the Cocoa calls for 2 TABLESPOONS.. so I should've put 1 tbs.. well I mixed it up and put 1 CUP of cocoa.. YIKES! worst cake of the year award goes to me.. I need to redeem myself and serve this recipe justice. Will be remaking it tomorrow.. now ive gotta get that horrible taste out of my mouth asap!
The joys of baking!
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Red velvet cake
1/2 cup shortening
1 1/2 cups white sugar
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the milk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.