Marilyn often makes this cake for my birthday and ships it FedEx. For shipping/packaging instructions, see below!
Marilyn says: "you might want to make the first half of the frosting before the cake as it needs to cool before you do the second part. or you can make the frosting the day ahead. it seems to take me almost an hour to make this cake....but you know, I'm slow....have fun."
Red Velvet Cake
1/2 C shortening
1 1/2 C sugar
2 eggs
1 T. cocoa
2 1 oz. bottles red food coloring
1 t. salt
1 t. vanilla
1 C buttermilk
2 1/2 C cake flour
1 1/2 t. soda
1 T. vinegar (apple cider vinegar)
(toothpicks to test when the cake is done)
Preheat oven to 350 (on my oven i do 360 for 45 minutes) get toothpicks to test that the batter is dry and baked. Grease and lightly flour two round cake pans
Cream shortening and sugar. (in a bowl big enough for all the batter)
Add eggs, one at a time, beating well after each...
in a small bowl mix the cocoa with all the food coloring. (it doesnt want to mix...a tiny wisk works...ar a fork)
stir it into the shortening,sugar,egg mixture
Add salt and vanilla to buttermilk
Add the buttermilk mixture alternately with the flour to the red creamed mixture. when it is well blended add the following..
In another small bowl mix the soda and vinegar....which will fizz.
Use a wisk or spatula to gently fold this mixture into the batter. Do not beat.
Pour into cake pans and bake for 30 minutes ...(or until toothpick comes out dry ) let cool in pans for awhile before removing...but not so lang that they stick???
Frosting
5 T. flour
1 C milk
1 C. sugar
1 C. butter
1 t. vanilla
two ways to do this...
easiest....combine the milk and flour in a 4 cup pyrex measuring cup and nuke it for 5 minutes. this will make a solid lump of goo. better to nuke it 2 minutes and mix thoroughly with a wisk...nuke 2 more minutes...stir and nuke another minute or two. sometimes I round the T. of flour to make it more thick. It will be a thick mixture and NEEDS TO COOL COMPLETELY BEFORE YOU ADD THE OTHER STUFF TO IT.
Recipe says to cook the flour and milk over low heat stirring constantly until thick. i get more lumps that way.
Mix the following with an electric mixer:
the sugar, butter and vanilla...after it is creamed add the other mixture...beat until it is spreading consistency.
Enjoy!
Shipping instructions: After each layer of cake is completely cool, mom wraps them in aluminum foil and then puts each layer in its own ziploc bag. She also puts the frosting into 1 or 2 ziploc bags and then she freezes all these items. Once frozen, they can be shipped (using bubble wrap around each ziploc, or styrofoam peanuts) via FedEx, or even Priority mail, and reassembled on the recipient's end. It's a fun package to receive.
p.s. This recipe originally came from the Waldorf Astoria hotel in NYC.
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