Red Velvet Cake And Icing Recipe
Servings: 8
Ingredients
- 3 Tbsp. Cocoa
- 1/2 ounce Red food coloring
- 1Â 1/2 c. Sugar
- 1/2 c. Crisco
- 2 x Large eggs
- 1 tsp Vanilla
- 2 c. Cake flour, sifted
- 1 tsp Salt
- 1 c. Buttermilk
- 1 tsp Baking soda
- 1 tsp Vinegar
- Â Â Shortening and flour
- Â Â Icing
- 3 Tbsp. Flour
- 1 c. Lowfat milk
- 1 c. Sugar
- 1/4 c. Crisco
- 1/2 c. Margarine, softened
- 2 tsp Vanilla
Directions
- Preparation Time: 2:30
- PREHEAT OVEN TO 350F. Grease and flour two 9" round cake pans
- Combine cocoa and food coloring into a paste; set aside. Cream together sugar and Crisco. Add in Large eggs one at a time to sugar and beat well. Add in red paste to sugar mix and beat well. Mix vanilla into sugar mix. In separate bowl, combine sifted cake flour and salt; add in gradually to sugar mix. Add in buttermilk to batter. In small bowl or possibly ramekin, combine baking soda and vinegar; while foaming, pour into batter.
- Pour batter into prepared pans; bake 35 min. Let cold in pan 10 minute on wire rack; then remove from pan and let cold completely on wire rack before icing.
- ICING: Cook flour and lowfat milk till thick and cold. Cream sugar, Crisco, and margarine together; add in to flour/lowfat milk paste. Add in vanilla and beat thoroughly. Frost cake; shave or possibly grate chocolate on top of iced cake, and keep cake refrigerated till served.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 8 servings | |
| Calories 705 | |
| Calories from Fat 293 | 42% |
| Total Fat 33.1g | 41% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 8.54g | |
| Cholesterol 55mg | 18% |
| Sodium 646mg | 27% |
| Potassium 157mg | 4% |
| Total Carbs 96.24g | 26% |
| Dietary Fiber 1.0g | 3% |
| Sugars 66.16g | 44% |
| Protein 7.14g | 11% |
