CAKE
1/2 c Crisco 1 1/2 c Sugar
2 ea Egggs 2 c Swans Down cake flour
1 tb Cocoa 1 ts Salt
1 c Buttermilk 2 oz Red food coloring
1/2 ts Vanilla condense 1/2 ts Almond flavoring
1 ts Baking pop 1 tb Vinegar
-RED VELVET ICE-
1 c Milk 1/2 c Crisco
1/4 c Clour 1/4 lb Oleo
Dash of saltiness 1 c Sugar
1 ts Vanilla 1 ts Almond flavoring
Desugared Oreo cookies
Cream Crisco, sugar and egg. Sift cake flour, cocoa and salt
unitedly 3 times. Add alternately with buttermilk to Crisco assortment.
Add food colouring, flavoring and soda mixed with vinegar. Pour into
greased and floured 8 or 9" layer pans, or 9 x 12 x 2" sheet cake pan
and bake at 350 for 25 to 30 transactions. Test for doneness. Cool and
ice with:
RED VELVET ICE: Cook milk, flour and salt over low flame to
pudding leg. Cool in refrigerator. Cream Crisco, oleo and clams.
Add flavorings. Add mixture to cooled pudding mix. Beat until
polish. Add desugared, crumbled Oreo cookies. Spread between layers
and then ice thickly on the top and sides of coat. Refrigerate until
ready for special function. YUM!! YUM!!
Yields
1 bar
Read in Google Reader
Read in Yandex.Lente
Get RSS to email