Red Velvet Cake

In 3-Julia Crider Garris 1909-2012, FAMILY: BROTHER & SISTERS (BEE) on February 10, 2010 at 7:24 am

1/2 cup shortening (Crisco) I use oleo or butter.
2 eggs
1 1/2 cups sugar
2 ounces red food coloring (I use 1/4 oz of red food coloring & 1 3/4 oz. of water)
2 Tablespoons cocoa
2 1/4 cups cake flour or plain flour (1/2 tsp. salt)
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon soda (sift before measuring)
1 tablespoon vanilla

Cream shortening and sugar add eggs (use electric mixer). Mix together into a paste, using measuring cups, coloring and cocoa. Add to the above vanilla and pour in buttermilk (in same measuring cup) Stir well to get all the coloring. Sift flour and salt and alternate with buttermilk to batter. Beat well then fold in soda, then vinegar. Bake 300 degrees -325 degrees for 20 or 30 minutes. Use 2 or 3 layer cake pans.

Icing for Red Velvet Cake

1 cup butter (2 sticks)
1 cup sugar
1 teaspoon vanilla
2 Tablespoons cornstarch
1 cup water

Cook cornstarch and water and let cool then add to creamy mixture. Cream butter and sugar (beat well like whipping cream with electric mixer. Spread on cake layers.

(Editor’s note: This recipe comes straight to us from St. Matthews, from a black-and-white composition book that Julia Helen keeps of Aunt Julia’s recipes. She shared it with me — and the camera — this past summer.

Funny how it’s almost exactly the same as Grandma/Momma/Bee’s red velvet cake. Anybody know why?)

  1. 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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