Kitchen Corner
May 12, 2015
Red Velvet Cake with Cream Cheese Frosting

You will need:

1/ 2 cup shortening

1 1/ 2 cups sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

1 tbsp vinegar

2 1/ 2 cups flour

2 tbsp cocoa (unsweetened)

1 tsp salt

1 cup buttermilk

2 oz. red food colouring{{more}}


Preheat oven to 350F. Grease and flour two 9” round cake pans or a 9×13” baking dish. In a large mixing bowl, cream together shortening and sugar. Beat in eggs and vanilla. In a small bowl add vinegar and sprinkle baking soda on top; set aside.

Sift together flour, cocoa and salt; add alternately with buttermilk; beat after each addition. Stir in baking soda and vinegar mixture. Mix in food colouring. Pour into prepared baking pans. Bake 30 m, or until knife inserted into centre comes out clean. Remove from oven, set aside to cool.

Cream Cheese Frosting

2 boxes (8 oz) cream cheese

8 oz unsalted butter

3 cups powdered sugar

2 tsp vanilla extract

Combine cream cheese and butter in a mixer and mix on low then at medium speed for 3-5 minutes. Add in powdered sugar, half cup at a time to make sure it mixes evenly. Add in vanilla extract.

Tip – Make your own buttermilk. Simply use 1 cup milk with 1 tbsp lemon juice or vinegar. Mix together and let sit for about 5 minutes.