Red Velvet Cake
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Red Velvet Cake Recipe
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- ½ cup shortening
- 1½ cups sugar
- 2 eggs
- 1 tsp. "Adams Best" Vanilla
- 1 tsp Adams Butter Flavor
- Two ½ oz. bottles Adams Red Color
- 3 Tbl. (level) cocoa
- 2½ cups sifted cake flour
- 1 tsp. salt
- 1 tsp. soda
- 1 cup buttermilk
- 1 Tbl. vinegar
- 1 lb. confectioners sugar (sifted)
- ½ cup shortening
- 1 Tbl. "Adams Best" Vanilla
- ¼ tsp. Adams Butter Flavor
- ½ tsp. salt
- 5 Tbl. milk (approx.)
- Cream shortening, add sugar gradually and cream until light and fluffy.
- Add eggs ones at a time, beating vigorously after each addition.
- Add flavors.
- Make a paste of cocoa and food coloring and blend in.
- Sift dry ingredients together and add alternately with buttermilk.
- Add vinegar with last half of buttermilk.
- Beat only until smooth.
- Bake in 3 greased and floured 8 inch or 9 inch pans for 20-25 minutes at 350 degrees, or until cake tester comes out clean.
- Cool 10 minutes, remove from pans and cool completely.
- Sift confectioners sugar. Blend well about ½ the sugar with shortening, flavors and salt.
- Alternately add rest of sugar and enough milk to get a smooth spreading icing.