looking for receipe for Red Velvet Cake

[Kira117]

Everyone is talking about Red Velvet Cake but the receipe is nowhere to be found by my searches. Does anyone have any information? Thanks.

[Natasha]

Hi! Here it is. Maybe you were searching just the Great Food Board? After a while old threads get archived, so if you re not sure when something was posted, you might have to select the All Open Forums and Archives option (which looks EVERYWHERE). This one was posted in the Archive - Popular Threads category, so a search of Great Food wouldn t have found it.

Enjoy the cake!

Red Velvet Cake

SOURCE: Cooking Light YEAR: March 1998
PAGE: 82

INGREDIENTS FOR 16 SERVINGS:
Cooking spray
1 tablespoon all-purpose flour
1-2/3 cups sugar
5 tablespoons vegetable shortening
1 large egg white
1 large egg
3 tablespoons unsweetened cocoa
1 (1-ounce) bottle red food coloring
2-1/4 cups all-purpose flour
1 teaspoon salt
1 cup low-fat buttermilk
1-1/4 teaspoons vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda
Cooked Buttercream Frosting

INSTRUCTIONS:
This cake has half the fat of its traditional namesake. Our Test Kitchens
staff was divided on what kind of frosting is best on it. One side had
memories of a Cream Cheese Frosting, while the other insisted that Cooked
Buttercream Frosting makes it a true Red Velvet Cake. What follows is the
buttercream version, but you can substitute the Cream Cheese Frosting (from
our Carrot Cake) if you prefer.

1. Preheat oven to 350 degrees.

2. Coat 2 (9-inch) round cake pans with cooking spray, and dust with 1
tablespoon flour.

3. Beat the sugar and shortening at medium speed of a mixer 5 minutes or until
well-blended. Add egg white and egg; beat well. Combine cocoa and food
coloring in a small bowl; stir well with a whisk. Add to sugar mixture; mix
well.

4. Lightly spoon 2-1/4 cups flour into dry measuring cups; level with a knife.
Combine with salt. Add flour mixture to sugar mixture alternately with
buttermilk, beginning and ending with flour mixture. Add vanilla; mix well.
Combine vinegar and baking soda in a small bowl; add to batter, mixing well.

5. Pour batter into prepared pans. Sharply tap pans once on counter to remove
air bubbles. Bake at 350 degrees for 28 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes; remove from pans.
Cool completely on wire racks.

6. Place 1 cake layer on a plate; spread with 1/3 cup Cooked Buttercream
Frosting, and top with another cake layer. Spread the remaining frosting over
the top and sides of the cake. Store cake loosely covered in refrigerator.
Yield: 16 servings .

NUTRITIONAL INFORMATION:
CALORIES 322 (24% from fat); FAT 8.7g (sat 3.3g, mono 1.4g, poly 0.3g);
PROTEIN 4.9g; CARB 57.9g; FIBER 0.6g; CHOL 30mg; IRON 1.3mg; SODIUM 310mg;
CALC 44mg

[Kira117]

Natasha: Thank You so very much for the receipe. I have loked in quite a few places but am new to this site. Thanks for the advice and Happy Holidays!

[andrea]

argh!!! PLEASE see my review of my buttercream frosting disaster!!! it should be around early october under "red velvet cake".