Cupcakes, crepes… however you serve red velvet, it works. Nothing wrong with it. NOTHING. So, why not trifle it? WhipperDish explains the ins & outs of triflin’ :: Read On.
Red Velvet Cake
- ½ c. shortening
- 1 ½ c. sugar
- 2 eggs
- 2 Tbsp. cocoa
- 2 oz. red food coloring
- 1 tsp. salt
- 2 ½ c. cake flour
- 1 c. buttermilk
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 Tbsp. vinegar
Cream together shortening and sugar. Add eggs one at a time and cream. In a small bowl, mix cocoa, food coloring, and salt. Add to creamed mixture. Sift flour and set aside. Mix vanilla with buttermilk and set aside. Dissolve baking soda in vinegar, then fold into buttermilk. Add flour and buttermilk alternately to the creamed mixture.
Bake at 350 degrees for 45 minutes in a Bundt pan, 25-30 minutes in a 9×13 glass pan.
Cool completely and frost.
Icing
- 5 Tbsp. flour
- ½ c. milk
- 1 c. butter
- 1 tsp. vanilla
- 1 c. powdered sugar
Heat in a saucepan over low heat, milk and flour. (DO NOT BOIL) When just below boiling, remove from heat and add other ingredients until smooth. Drizzle over cooled cake.
