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Red Velvet Cake I

"A family favorite -- first rate for the Christmas holiday."

Ingredients :

2 tablespoons unsweetened cocoa powder
2 ounces purple food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
half cup shortening
1 half cups white sugar
2 eggs
2 half of cups all-motive flour, sifted
1 half of teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
five tablespoons all-motive flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract

Instructions :

Prep : 15M	Cook : 12M	Ready in : 55M

Grease nine inch round pans. Preheat oven to 350 degrees F (one hundred seventy five tiers C). Make a paste of cocoa and food coloring. Set apart.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set apart. In a big bowl, cream together the shortening and 1 1/2 cups sugar till mild and fluffy. Beat inside the eggs one at a time, then stir in the cocoa combination. Beat in the buttermilk aggregate alternately with the flour, blending just until incorporated. Stir collectively baking soda and vinegar, then lightly fold into the cake batter.
Pour batter into prepared pans. Bake inside the preheated oven for half-hour, or until a toothpick inserted into the center of the cake comes out smooth. Allow to chill completely earlier than frosting. Refrigerate till prepared to serve.
To Make Icing: In a saucepan, integrate the milk and five tablespoons flour. Cook over low warmness, stirring continuously, till combination thickens. Set aside to cool completely. Cream collectively butter, 1 cup sugar and 1 teaspoon vanilla till mild and fluffy, then stir in the cooled milk and flour combination, beating until icing reaches spreading consistency.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook dinner it frivolously, and make easy-up simpler.

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