Red Velvet Cake

In 3-Wilhelmina (Bee) Garris King 1918-2007 on February 10, 2010 at 7:43 am

1/2 cup shortening
2 eggs
1 1/2 cups sugar
1 oz red food coloring just enough to color
2 T cocoa
2 1/4 Cup cake self rising flour
1 Cup Buttermilk
1 T Vinegar
1 teaspoon soda
1 T vanilla

Cream shortening & sugar add eggs. Mix together adding coloring & cocoa. Add vanilla & buttermilk alternately with flour. Add soda & vinegar. Bake 300-325 for 20 to 30 mi. Do not overbake.

Frosting for Red velvet cake

1 cup butter (2 sticks)
1 Cup sugar
1 Teaspoon vanilla
1 T cornstarch } cook and let cool
1 cup water

Cream butter & sugar, & add together. Beat to right consistency & spread on cake.

(Editor’s note: “Cook and let cool” indicates to cook the cornstarch with the cup of water listed below it.

Funny how it’s almost exactly the same as Aunt Julia’s red velvet cake. Anybody know why?)

  1. u know, this is one of my favorite types of cakes!!! yummy!

  2. Check out this link for the best (and most scientific) article about red velvet that I have ever read. Quote: “It’s the Dolly Parton of cakes: a little bit tacky, but you love her.”

  3. Grandma and Aunt Bee shared this recipe. The original recipe had only a small amount of red food coloring in it, so Grandma decided to double it since she like a really red cake. Also, Grandma always used to “mumble” over this icing…one wrong move, or the fact that the moon was in the wrong phase, and the icing wouldn’t set right. So, she doubled the cornstarch to try and get it to set better. This created a challenge getting the icing on the cake before it set — so work quickly!

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