What better way is there to ring in the new year than with red velvet cake?
Red velvet is a Southern classic and of course it made an appearance at my bridal shower. This recipe is my mama’s, so it’s especially near and dear to my heart… and my stomach! Just throw in a couple of extra sessions with Tracy Anderson after eating it, right?
½ cup shortening
1 ½ cups sugar
2 tbsp. cocoa
2 oz. red food coloring
1 tsp. salt
2 ½ cups flour
1 tsp. vanilla
1 1/3 cups buttermilk
1 tbsp. baking soda
2 tbsp. vinegar
Preheat oven to 350 degrees. Cream shortening; beat in sugar gradually. Add eggs one at a time, beating well after each. In a separate bowl, make a paste of cocoa and food coloring; add to creamed mixture. Add salt, flour, and vanilla alternately with buttermilk, beating well after each addition. In a separate bowl, combine baking soda with vinegar; fold into batter. Stir thoroughly. Bake in three 8-inch pans or two 9-inch pans for 30 minutes. Let cake cool.
Now comes the frosting—the part I have a serious addiction to:
Mix 5 heaping tbsp of flour with 1 cup of milk, and cook to a thick paste on the stove. Allow it to cool completely. In another bowl, mix 1 cup of sugar, 2 sticks of butter and 1 tsp of vanilla, and add to the cold flour paste. Whip until it looks like whipping cream, and then frost the cake.
If you prefer cream cheese frosting on your red velvet, try this chocolate variation.
So grab yourself a slice, and celebrate 2012! Happy New Year, everyone!