Pure Red Decadence

In B's family, the traditional birthday cake is none other than Red Velvet.  I had made it only once before, years ago, because the kids have always picked other things that they wanted for their special birthday treats.  This year, Sidney requested we roll out the red carpet and that is just what we did! 

This is not a cake for the faint of heart.  It has all of the good, that's truly bad for you in it.  It runs the over indulging gamut from shortening, to butter, to whole milk, to two full bottles of red food coloring.  This treat is as gorgeous to look at as it is sinful to eat.  Just be sure that you don't have your cholesterol checked immediately after.  So without further adieu...

Red Velvet Cake

1 1/2 C. Sugar

1/2 C. Shortening

2 Tbsp. (heaping) Cocoa

2 oz. Red Food Coloring

1 tsp. Vanilla

2 Eggs

2 1/4 C. Flour

Pinch Salt

1 C. Buttermilk

1 tsp. Baking soda

1 Tbsp. Vinegar

Cream shortening, sugar and eggs thoroughy.  Make a paste of the cocoa and food coloring and then add to creamed mixture.  Add Vanilla.  Add sifted flour and salt alternating with buttermilk until completely incorporated.  Add soda to vinegar (hold over bowl as it foams up), then mix gently into batter.  Bake in 2 well greased and floured 8" pans at 350 degrees for 30-40 minutes, cool, split layers (if desired), and ice.

Icing Recipe

6 Tbsp. Flour
1 C. Whole milk 
Cook constantly stirring until thick, cover and cool

1 C. Sugar
1 C. Butter
1 tsp. Vanilla

Cream until very fluffy and no sugar granuals are detectable.  Then add flour mixture to creamed mixture and beat on high until it has appearance of whipped cream.  Ice cooled layers.

Enjoy!