• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Jaymes

Red Velvet Cake

1 post in this topic

Red Velvet Cake

It does use a large amount of oil - 2 cups, but it sure ain't "dry." Red Velvet Cake was very popular back in the late 60's & 70's and there were frequently "Red Velvet Cake cookoffs." This recipe won the blue ribbon at several state fairs.

  • 2-1/2 c sifted cake flour
  • 2 c sugar
  • 1 c buttermilk
  • 1 tsp soda
  • 1 tsp vanilla
  • 1 tsp salt
  • 3 eggs
  • 2 T cocoa
  • 1 T white vinegar
  • 1 oz red food color
  • 2 c vegetable oil - "buttery flavor" is good, but if you can't find it, add 1/2 to 1 cup of Butter Flavor Popcorn Topping oil (to make a total of 2C oil) - available in the popcorn section at the store

Cream cheese frosting:

  • 1 stick butter
  • 1 tsp vanilla
  • 8-oz pkg cream cheese
  • 1 box powdered sugar
  • dash salt
  • 1 c chopped pecans

Cake

Combine all ingredients; mix well and pour into 1 large or two small buttered and floured cake pans. Bake 300º for about 40 minutes, or until done

Frosting

Cream well, then frost well-cooled cake

Keywords: Dessert, Cake

( RG466 )


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By ltjazz
      Hey all,
       
      I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
       
      I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
       
      Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
    • By Lam
      So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 


    • By Mette
      I've searched high and low for a recipe for lemon mousse, firm enough to make little 'eggs' to go on a dessert plate. Ideally, it should not be based on lemon curd or lemon cream, but just plain old lemons.
      Also, please throw me the best chocolate mousse recipe EVER - I'm in a mousse phase....
      Thanks in advance.
    • By B Edulis
      Once again, I tried to recreate my mother's shortbread cookies, using her recipe, and they didn't turn out. They were so crumbly they fell apart when you picked them up. I'm very attached to this particular recipe -- she told me that she got it from the first boy who ever kissed her, whose Scottish mother was renowned for them. That's one way to get a recipe!) She made them at all holidays. Here the recipe:
      1 cup of butter
      1/2 cup of sugar
      2 cups of flour
      pinch salt
      I've been creaming the butter and suger and adding the flour, chilling it and rolling it out and baking them at about 300 degrees. They spread more than hers did and they're just way crumbly. The taste is good, though.
      I wish I could as her for advice, but she's no longer with us -- can anyone help me?
    • By maui420
      last night was my first attempt at a blueberry coffecake. it came out awesome but i felt that the topping part could be better. basicall, from the top of my head, it was 1 cup of brown sugar, 2/3 c flour, 1/2 cup of small diced up butter, and some cinnamon.
      the topping came out ok but seemed a little "grainy" like sandy and didnt have that crumbly bubbly style top.
      suggestions? thanks. will post pics next time.
  • Recently Browsing   0 members

    No registered users viewing this page.