Red Velvet Layer Cake
A classic red velvet cake recipe that Mama Peggy only made on rare occasions. A treat!
Ingredients
- 1 cup vegetable shortening
- 2 ¼ cups water
- 3 medium eggs
- 3 oz red food coloring (3 1 oz bottles)
- 3 ¼ cups plain flour (not self-rising)
- 2 tbsp cocoa (heaping)
- 1 tsp salt
- 1 cup buttermilk
- 2 tsp vanilla
- 1 ½ tsp baking soda
- 1 ½ tbsp vinegar
Icing
- 8 oz creamed cheese
- 1 box powdered sugar
- ½ stick butter or margarine
- 4 tbsp Crisco shortening
- 1 tsp vanilla
Instructions
- Preheat oven to 300 degrees.
- Grease and flour cake pans.
- Cream sugar and shortening in large mixing bowl until fluffy.
- Continue to mix slowly and add eggs one at a time.
- Whip until mixture is light and fluffy.
- In small mixing bowl, make a paste of cocoa and food coloring.
- Add to creamed mixture, whipping again until light and fluffy.
- Sift flour and salt together.
- Mixing batter, slowly add flour mixture alternately with buttermilk and vanilla.
- Mix until smooth and fluffy!
- Continue mixing slowly and sprinkle soda on top of batter and fold in.
- Fold in vinegar, then whip batter until light and fluffy.
- Fill pans and bake 30 to 40 minutes until done.
- Cool 10 minutes before removing from pan.
Icing
- Cream margarine, cream cheese and shortening together.
- Add powdered sugar and vanilla.
- Mix well.
Notes
Cake:
Serving size: 1 slice Calories: 590 Fat: 33.8 g Saturated fat: 8.5 g Unsaturated fat: 16.4 g Carbohydrates: 65.1 g Sugar: 45.4 g Fiber: 1.2 g Protein: 5.7 g Cholesterol: 40.7 mg
Icing:
Serving size: 12 Calories: 215 Fat: 14.4 g Saturated fat: 5.9 g Unsaturated fat: 3.2 g Carbohydrates: 20.5 g Sugar: 19.6 g Fiber: 0.0 g Protein: 1.5 g Cholesterol: 20.8 mg
