** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Grease and flour two 9" cake pans. Cream shortening
and sugar.
3. Add eggs and continue beating hard. Make a paste of food
coloring and cocoa, add to mixture and continue to beat hard.
4. Add salt and
flour alternately with buttermilk.
5. Add vanilla and beat hard. Add vinegar
to soda, then BLEND into mixture (don't beat).
6. Pour into greased and
floured cake pans and bake 20 - 30 minutes.
7.
Red Cake Icing: Cook flour and milk until extremely thick.
8. Cool.
Meanwhile, cream sugar, butter, and vanilla until fluffy.
9. When flour
and milk mixture has cooled, add to creamed ingredients and beat until
smooth.
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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Sulfites, Cocoa Powder, Food Color, Natural Sweeteners, Vinegar allergies.