Tried and True

Let's start with the color red.

One of my favorite colors.
And then there's chocolate.
Also, one of my favorite things.
Throw in white fluffy icing
and, again, you have another one
of my favorite things.
Put them all together and you have
the classic, tried and true,

Red Velvet Cake.

Just like the cake this cute little girl
(my niece, Courtney) is eating -
from our wedding back in 1985!
She was gobbling UP that
Red Velvet Cake! Mmm.

Even though it's a classic,

there are still varying degrees
of this cake and icing.
So be-ware. :)
A genuine Red Velvet Cake
should have red food coloring
AND cocoa. 
There's not but a few spoonfuls
of cocoa in the recipe,
but it's just enough to give it
a richness with some chocolate undertones.
(that's some swanky food talk right there)

I will try not to judge you
if your cake is not as deep red as ours
or if it's lacking in cocoa.

Just kidding?!
But seriously. :)
This recipe actually came off the
packaging from a bottle of red food coloring
wayyy back in the day.

WHAT YOU NEED FOR THE BESTEST
RED VELVET CAKE:

- - Cake - -
1/2 cup shortening
1 1/2 cup sugar

2 eggs

1 teaspoons vanilla

1 teaspoons butter flavoring

1 1/2 oz. bottle of red food coloring
(with 1-2 bottles worth of water)

3 heaping Tablespoons of cocoa

2 1/2 cups flour

1 teaspoon salt

1 cup buttermilk

1 tablespoon vinegar

1 teaspoon baking soda

- - White 'Flour' Frosting - -

6 tablespoons flour

1 teaspoon salt

2 cups milk

2 cups shortening

2 cups granulated sugar

4 teaspoons vanilla

1 teaspoon butter flavoring

WHAT TO DO FOR THE CAKE:

Preheat oven to 350.
Cream shortening and sugar
until well combined and fluffy.

Add in the eggs and flavorings,
mix until pale yellow.

In a separate bowl combine cocoa and
food coloring - then refill the bottle
1-2 times with water
to make a smooth paste.

Add paste to first mixture.

Combine flour and salt and alternately add
to the batter along with the buttermilk.
Beginning and ending with flour.
In a separate small bowl,

combine vinegar and soda -
a bit of a foam up/fiz will happen -

add this to batter and mix well.

Pour batter in two 8/9 inch cake pans

that have been greased and floured

or sprayed well with non stick spray.

Bake appx 30 minutes
checking for done-ness - when the sides
of the cakes barely begin to shrink

from the sides of the pans
they are done.

 Remove cakes from the oven
and immediately cover with wax paper
(not paper towels), this will keep
the cakes from losing their moisture.
Let them sit for several minutes
before removing onto a wire rack,
keeping the wax paper on the cake -
after the cake is inverted,
place another sheet of wax paper
on the top of the cake -
making the cake sandwiched
between two wax paper sheets.
Confused yet?!
Now let cakes cool or place in the freezer
while you prepare the frosting.

FOR THE FROSTING:

Combine milk, flour and salt
in a microwavable bowl
stirring frequently
until very thick.
Cover with saran wrap
and place directly on the mixture

to avoid creating a skin

and let it cool completely.

While this mixture cools,

(either in the fridge or out on the counter),

place the shortening and granulated sugar

in a mixing bowl and mix for 5-10 minutes

 until the mixture looses most of it's

grittiness. It seriously takes a long time.
Then add flavorings. Mix well.

When cooked mixture has cooled,

scrape it into shortening mixture
and mix very well.

This is traditionally called
"flour" frosting.
It is delicious and I love, love it

way more than cream cheese
for frosting for this cake.
If you've always had cream cheese with yours,
please give this old fashioned traditional one
a try.  It is most yummy.
You will have a little bit of icing leftover -
because I have already doubled it for you.
I got most tired of skimping to get this cake iced,
and have been doubling it for years.
Use the leftover icing to spread
between some chocolate chip cookies
and your kids will think you
have been to the Great American Cookie Co.
Enough said.

(I may have forced myself to use ALL of it)

To ice the cakes -
you can ice your cakes as is
to make a two layer cake
or slice each cake in half horizontally
to make a spectacular looking
layer cake.

So sorry this post is forever and ever long.
But I promise you this cake is worth
every single letter of the alphabet used here!

That's what I'm talking about people.

ENJOY!!!!