Red Velvet Cake I

Recipe View Preheat and Prepare: Grease and flour two 9-inch round cake pans. Preheat oven to 350 degrees F (175 degrees C). (Prep time: 15 minutes)

Recipe View Create Cocoa Paste: In a small bowl, make a paste by combining the cocoa powder and red food coloring. Set aside. (Prep time: 5 minutes)

Recipe View Combine Wet Ingredients: In another bowl, whisk together the buttermilk, salt, and 1 teaspoon of vanilla extract. Set aside. (Prep time: 5 minutes)

Recipe View Cream Shortening and Sugar: In a large mixing bowl, cream together the shortening and 1 1/2 cups of sugar until light and fluffy. (Prep time: 7 minutes)

Recipe View Incorporate Eggs and Cocoa: Beat in the eggs one at a time, then stir in the cocoa paste until well combined. (Prep time: 3 minutes)

Recipe View Alternate Wet and Dry Ingredients: Gradually add the buttermilk mixture and sifted flour to the creamed mixture, alternating between wet and dry, mixing just until incorporated. Be careful not to overmix. (Prep time: 10 minutes)

Recipe View Baking Soda Activation: In a small dish, stir together the baking soda and vinegar. Gently fold this mixture into the cake batter. It will bubble slightly. (Prep time: 2 minutes)

Recipe View Bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. (Bake time: 30-35 minutes)

Recipe View Cool: Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (Cool time: 60 minutes)

Recipe View Prepare Icing Base: While the cakes are cooling, prepare the icing. In a saucepan, combine the milk and 5 tablespoons of flour. Cook over low heat, stirring constantly, until the mixture thickens into a pudding-like consistency. Set aside to cool completely. (Prep time: 15 minutes. Cool time: 30 minutes)

Recipe View Cream Butter and Sugar for Icing: In a mixing bowl, cream together the butter, 1 cup of sugar, and 1 teaspoon of vanilla extract until light and fluffy. (Prep time: 7 minutes)

Recipe View Combine Icing: Gradually add the cooled milk and flour mixture to the creamed butter mixture, beating until the icing is smooth and reaches a spreadable consistency. (Prep time: 5 minutes)

Recipe View Frost and Refrigerate: Once the cakes are completely cooled, frost the top of one layer of the cake, place the second layer on top, and frost the entire cake. Refrigerate for at least 30 minutes before serving to allow the frosting to set. (Prep time: 20 minutes, Chill time: 30 minutes)