Red Velvet Cake

So without much ado below is my very favourite cake recipe.  I am not a “foodie” but I do love to bake and I am fairly accomplished at it.  So take it form me…the fashion stylist that loves a good treat…this is a recipe that you will want to include in your repertoire.  Its a crowd pleaser.

With regards to the icing, I have used Molly’s that is listed below but I tend to use a cream cheese icing recipe since most people prefer that.  I am known for my icing and if you want to know my secret I always add just a dash of fresh lemon juice into my icing.  It’s a little trick my mom taught me, and I find it adds a bit of depth to the icing and makes it no so sticky sweet.

I hope you enjoy it!

xo

Molly Sims Red velvet Cake

½ cup shortening ( I use butter)
1 ½ cups sugar
2 eggs
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.

Frosting

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 that.