Red Velvet Cake

RED VELVET CAKE

• 2 Tbsp cocoa powder
• 2 oz red food coloring

• 1 c buttermilk
• 1 tsp vanilla extract

• 2 ½ c flour, sifted
• 1 ½ tsp baking soda
• 1 tsp salt

• 1 c cooking oil
• 2 c sugar

• 2 eggs

• 1 tsp white vinegar

1. Grease and flour two 9 inch round pans, then line them with waxed paper.
2. Preheat oven to 350 degrees F.
3. Make a paste of cocoa and food coloring. Set aside.
4. Combine the buttermilk and vanilla. Set aside.
5. Sift together flour, baking soda and salt. Set aside.
6. In a large bowl, beat together the oil and sugar until light and fluffy.
7. Beat in the eggs one at a time.
8. Stir in the cocoa mixture.
9. Starting with the flour, alternately stir in the flour and buttermilk, mixing just until incorporated.
10. Stir in the vinegar.
11. Pour batter into prepared pans.
12. Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on a rack for 15 minutes or so, then turn out and allow to cool completely before frosting.

FROSTING

• 1 c milk
• 5 Tbsp all-purpose flour
• 1 c butter
• 1 c sugar
• 1 tsp vanilla extract

1. In a small heavy saucepan, combine the milk and flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely.
2. Cream together butter, sugar and vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until frosting reaches spreading consistency.

revised 2/14/2010