Red Velvet Cake
Jessica
jjssneed@cox.net
09/27/04 		I have a question, I have made a Red Velvet Cake twice using two different recipes it always seems to fall apart. What can I do to make it more sturdy?
ellen

09/28/04 		You can start by reducing the amount of fat/ oil in the cake as a first step, and also beat the batter just a bit longer. It is a little hard to troubleshoot without the recipe.
Beverly
beverlye1024@aol.com
03/15/05 		My mother used to have a recipe for a red velvet cake and frosting unlike any I have seen before. The cake called for three bottles of red food coloring, but the frosting was what was so different. You used flour, milk, and other ingredients and cooked it on top of the stove until it thickened. Do you have a recipe of this nature or know where I might find one?
Harry T.
htthames@bellsouth.net
03/16/05 		Here is one we use. We often increase the red colorling to 3 bottles and reduce the buttermilk by the same amount. The icing is what I think you are looking for.

RED VELVET CAKE

RITA C. SMITH

1/2 cup Crisco
1 1/2 cups Sugar
2 Eggs
2 cups Flour
1/2 t Salt 1 T Cocoa
1 t Vanilla 1 cup Buttermilk
1 oz Red Food Coloring
1 t Soda
1 T Vinegar

Cream together the Crisco and sugar, add the eggs and mix well. Sift in the flour, salt, cocoa and mix until smooth. Add the vanilla, buttermilk and food coloring and mix well. Dissolve the soda in the vinegar and stir it in the mixture. Bake at 350° for 30 - 35 minutes.

Frosting

1 cup Milk 1/4 cup Flour
1 dash of Salt
1/2 cup Crisco
1 stk Oleo 1 cup Sugar
1 t Vanilla 1/2 cup Coconut Flakes
1/2 - 1 cup Chopped Pecans

In a sauce pan mix the milk, flour and salt, over low heat, cook this to a pudding stage, set aside to cool. In another bowl cream together the Crisco, Oleo and sugar, add the vanilla and mix well. Add this to the pudding mixture and beat until smooth. After the cake completely cools, ice the cake and decorate with the Coconut flakes and Pecans.

ellen

03/19/05 		Harry is a Mississippian, and that may be the best place in the country to eat red velvet cake.
Alex

05/03/05 		Hi this is my first time here and I was trying to find the recipe for red velvet cake a long time ago and i just came across it so im gonna try it out. but first i need to know a few things
1. Does t in your ingredients stand for tablespoon or teaspoon ?
2. When u say soda u mean baking soda right ?
3. What are coconut flakes ?
4. Where do i find Oleo and what does it look like.

These might sound like dumb questions but im 20 years old and im about to start culinary arts school so im trying to learn as much as i can about cooking and baking. Thanks in advance for your help. Great site by the way.

ellen

05/03/05 		Hey, good luck in your chosen career!

Little t is teaspoon.
Soda is indeed baking soda. Did you know that cocoa is a dry acid and when combined with soda makes a single acting baking powder?
Flaked coconut is soft, flat grated. Not the really chewy stringy stuff.
Oleo is an old fashioned word for margarine. You can use butter. If you are using margarine DO NOT use a reduced calorie or reduced fat type for baking. One stick oleo is one half cup margarine, shortening or butter.



05/05/05
alex

05/05/05 		Hey thanks for the helpfull tips ellen. It helped alot now I can go back my cake lol. Thats kool , about the cocoa, you learn something new everyday. thanks again.