Red Velvet Cake #2

Red Velvet Cake #2



Ingrients & Directions


2 c Sugar
1 c Butter
2 Eggs
1 tb Vinegar
1 tb Cocoa
2 1/2 c Flour
1/2 ts Salt
1 1/2 ts Soda
2 oz Red food coloring
1 c Buttermilk
1 ts Vanilla


-WHITE ICE-
1/4 c Flour
1 c Sweet milk
4 oz Margarine
1/2 c Crisco
1 c White sugar
1 ts Vanilla


(Billet: Make base for icing the night before making coat.)


Preheat oven 350 degrees. Grease and dust with cocoa ternary 9 inch cake
pans.


Cream butter and dinero, add egg and beat until fluffy. Make paste from
cocoa and vinegar and add to butter assortment. Sift salt and soda with
flour. Add to mixture alternately with buttermilk. Add vanilla and
colouring. Bake at 350 degrees approximately 25-30 transactions. Makes 3 layers.


White Icing for Red Velvet Patty


1/4 cup flour 1 cup sweet milk


Cook over low heat until smooth paste and let coolheaded. Cover and put in
the refrigerator over nighttime.


Cream unitedly:


1 stick marge 1/2 cup Crisco 1 cup white sugar 1 t. vanilla


Beat until fluffy. Add paste and beat together and spread on tops
only of poise cakes. Refrigerate!

Yields
1 Servings