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Red Velvet Cake

Red Velvet Layer Cake

MamaPeggy.com
A classic red velvet cake recipe that Mama Peggy only made on rare occasions. A treat!
Prep Time 15 mins
Cook Time 40 mins
Course Cake, Dessert
Servings 12 servings

Ingredients
  

  • 1 cup vegetable shortening
  • 2 ¼ cups water
  • 3 medium eggs
  • 3 oz red food coloring (3 1 oz bottles)
  • 3 ¼ cups plain flour (not self-rising)
  • 2 tbsp cocoa (heaping)
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 tsp vanilla
  • 1 ½ tsp baking soda
  • 1 ½ tbsp vinegar

Icing

  • 8 oz creamed cheese
  • 1 box powdered sugar
  • ½ stick butter or margarine
  • 4 tbsp Crisco shortening
  • 1 tsp vanilla

Instructions
 

  • Preheat oven to 300 degrees.
  • Grease and flour cake pans.
  • Cream sugar and shortening in large mixing bowl until fluffy.
  • Continue to mix slowly and add eggs one at a time.
  • Whip until mixture is light and fluffy.
  • In small mixing bowl, make a paste of cocoa and food coloring.
  • Add to creamed mixture, whipping again until light and fluffy.
  • Sift flour and salt together.
  • Mixing batter, slowly add flour mixture alternately with buttermilk and vanilla.
  • Mix until smooth and fluffy!
  • Continue mixing slowly and sprinkle soda on top of batter and fold in.
  • Fold in vinegar, then whip batter until light and fluffy.
  • Fill pans and bake 30 to 40 minutes until done.
  • Cool 10 minutes before removing from pan.

Icing

  • Cream margarine, cream cheese and shortening together.
  • Add powdered sugar and vanilla.
  • Mix well.

Notes

Cake:
Serving size: 1 slice Calories: 590 Fat: 33.8 g Saturated fat: 8.5 g Unsaturated fat: 16.4 g Carbohydrates: 65.1 g Sugar: 45.4 g Fiber: 1.2 g Protein: 5.7 g Cholesterol: 40.7 mg
Icing:
Serving size: 12 Calories: 215 Fat: 14.4 g Saturated fat: 5.9 g Unsaturated fat: 3.2 g Carbohydrates: 20.5 g Sugar: 19.6 g Fiber: 0.0 g Protein: 1.5 g Cholesterol: 20.8 mg
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