THe recipe would be an old one,,i dont want a recipe of a red velvet cake that taste like a chocolate cake...i have plenty of them...red velvet cake has a taste u cant explain to anyone....im looking for something out of grandmas recipe box.Im looking for a recipe for RED VELVET CAKE!!!!!?
Grandmother's Red Velvet Cake Recipe -do not substitute ingredients or take short cuts because you will get a yucky cake.
2 2/3 c. self-rising flour
1 1/2 c. sugar
1/2 c. vegetable oil
1 stick butter (real butter)
1 tsp baking soda
1 tsp distilled white vinegar
1 tsp vanilla extract
3 eggs
1 c. buttermilk (no substitutees -only real buttermilk)
4 bottles red food coloring
Preheat oven to 350 degrees. Grease and flour three 9 inch round pans or line them with waxed or parchment paper. (I often will divide the batter and make 5 - 8 very thin layers. It makes the cake more decadent to me.) Cream butter and sugar. Add oil and eggs one at a time mixing well after each egg. Mix together vinegar, buttermilk and then all 4 bottles of the food coloring. Yes, you do need all 4. You want this to be a rich deep Christmas red cake not pinkish or weak red. Sift together the flour and baking soda. Alternately add the three mixtures a little at the time until all three are combined. Stir in the vanilla and mix well. Pour into the cake pans. Bake until a toothpick inserted into the center comes out clean - 20 - 25 minutes maybe more depending on your oven. Let the layers completely cool before you try to frost them.
Cream Cheese Icing
1 package of cream cheese (philiadelphia brand is best) softened at room temp.
1 stick of butter softened at room temp.
1 box confectioners sugar
1 tsp vanilla extract
1/2 - 1 c. finely chopped pecans
Mix the cream cheese and butter together until it is well combined. Add the confectioners sugar a little at a time to combine it well. Add the vanilla and mix well. Add the chopped nuts and mix until it is creamy as if whipped. Frost each layer. If you make the several thinner layers you will most likely need to make 2 batches of icing -which I do anyway because I like thick coats of icing.
This cake is fine on the countertop for a day or two. After that time refrigerate.Im looking for a recipe for RED VELVET CAKE!!!!!?
I know you don't want chocolate cake, but Red Velvet Cake is Devils Food Cake with red food coloring....pretty much 2/3 to a whole bottle for a deep red color. Frost with cream cheese icing.
Red Velvet Cake
Photo by: GTNTHRFAST ';A family favorite -- great for the Christmas holiday.';
Original recipe yield: 1 - 2 layer 9 inch cake.
Prep Time:15 MinutesCook Time:35 MinutesReady In:55 MinutesServings:12 (change)
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INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
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DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Grandmother Paul's Red Velvet Cake
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
go to allrecipes.com!
Photo by: GTNTHRFAST ';A family favorite -- great for the Christmas holiday.';
Original recipe yield: 1 - 2 layer 9 inch cake.
Prep Time:15 MinutesCook Time:35 MinutesReady In:55 MinutesServings:12 (change)
--------------------------------------鈥?br>
INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Check out...
www.therecipefinder.com/easyredvelvetc鈥?br>
recipes.allinfoabout.com/desserts/cake鈥?br>
southernfood.about.com/od/cakemixrecip鈥?
www.dvo.com/newsletter/monthly/2003/no鈥?br>
www.recipelink.com/gm/31/17119
or Search yahoo for- Recipe for red velvet cake
INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
www.foodnetwork.com
www.emeril.com
www.rachelray.com
Hope one of these works...
I just wanted to write as a cakes and pie that i tried ';Asia'; recipe and the cake was fab!!! if you want to try my speciality - cheese pie click on the url.
Red Velvet Cake
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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A red velvet cake recipe from our forum.
INGREDIENTS:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350掳.
Southern Red Velvet Cake Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Show: Sara's Secrets
Episode: Cakeman Raven
Great dinner ideas:
Chicken
Beef
Shrimp
Pasta
Pork
Click photo to enlarge
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: about 6 to 8 servings
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