Whats the best recipe for red velvet cake?

* /2 cup shortening


* 1 1/2 cups sugar


* 2 eggs


* 2 tablespoons cocoa


* 1 1/2 oz red food coloring


* 1 teaspoon salt


* 2 1/2 cups flour


* 1 teaspoon vanilla


* 1 cup buttermilk


* 1 teaspoon soda


* 1 tablespoons vinegar





Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350掳Whats the best recipe for red velvet cake?
this is the orginal waldorf astoria red velvet cake that the women took from the hotel and got even because a large bill while staying there and she released this to the press....cream 1/2 cup shortening 11/2 cup sugarand 1 tsp vanilla cream until fluffy....then make a paste of red food coloring 2 ozs and 2 tbsp cocoa..to this add 1 cup buttermilk2/12 cups cake flouran 1/2tsp salt add 1 tsp baking soda to 1 tsp vinegar it foams blend in all of these ingredients pour into 3 or 4 8 inch pans floured and greased...fill split layers and icing with the following icing....many people use a cream cheese icing but the orginal used this one..cream 21/4 cups sugar 3 sticks of butter no substutes.and 11/2 tsp vanillathen add a milk mixture which is 6 tbsp flour and 21/4 cups flour this milk mixture is cooked until it is very thick this is what and added to icing and whip til it looks like whipped cream......Whats the best recipe for red velvet cake?
Hard to say which is best without making each and every one of them and tasting them, but this page has many different versions for you to try:
Tonya's Red Velvet Cake





2 1/2 c. self rising flour


1 C buttermilk


1 1/2 C. veg. oil


1 tsp. baking soda


1 tsp. vanilla


2 - 1 ounce bottles of red food coloring


1 1/2 C. sugar


1 tsp. unsweetened cocoa powder


1 tsp. white vinegar


2 large eggs





heat oven to 350 degree's


mix all ingredients with a mixer


spray 3 - 9 inch cake pans with nnonstick coating


bake for 20 min.


test doneness with a tooth pick


cool layers in pans on wire rack for 10 mins.


remove from pan








Frosting for Red Velvet Cake


1 1/3 sticks softened butter


10 ounces cream cheese


1 - 1lb box confectioners sugar





combine butter, cream cheese and sugar in bown...beat until fluffy. Refrigerate 1 hr before serving.
Red Velvet Cake Recipe





Vegetable oil for the pans


2 1/2 cups all-purpose flour


1 1/2 cups sugar


1 teaspoon baking soda


1 teaspoon fine salt


1 teaspoon cocoa powder


1 1/2 cups vegetable oil


1 cup buttermilk, at room temperature


2 large eggs, at room temperature


2 tablespoons red food coloring (1 ounce)


1 teaspoon white distilled vinegar


1 teaspoon vanilla extract


Cream Cheese Frosting, recipe follows


Crushed pecans, for garnish





Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.


In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.





Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.





Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.





Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.





Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.








Cream Cheese Frosting:


1 pound cream cheese, softened


4 cups sifted confectioners' sugar


2 sticks unsalted butter (1 cup), softened


1 teaspoon vanilla extract





In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)


Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.





Yield: enough to frost a 3 layer (9-inch) cake.





Enjoy!!! Its a wonderful cake recipe!! :o)
2 1/2 c all purpose flour


1 1/2 c sugar


1 1/2 c oil


1 c buttermilk


2 eggs


1 tsp vanilla


2 tsp cocoa


1 tsp salt


1 tsp soda


1 tsp vinegar


1-2oz bottle red food coloring (or 2-1oz bottle)





Mix all ingredients together and bake at 350F for about 30 to 35 minute.





Icing:





1 Box (16oz) confectioner's sugar (sifted)


1 stick butter, softened


1 8oz package cream cheese


1 tsp vanilla


1 cup mixed nuts


sugar


butter


cream cheese


vanilla





Combine first 5 ingredients. Add remaining ingredients until icing forms peaks. Fold in the nuts and spread over the cake.
RED VELVET CAKE





2 1/2 c all purpose flour


1 1/2 c sugar


1 1/2 c oil


1 c buttermilk


2 eggs


1 tsp vanilla


2 tsp cocoa


1 tsp salt


1 tsp soda


1 tsp vinegar


1-2oz bottle red food coloring (or 2-1oz bottle)





Mix all ingredients together and bake at 350F for about 30 to 35 minute.





Icing:





1 Box (16oz) confectioner's sugar (sifted)


1 stick butter, softened


1 8oz package cream cheese


1 tsp vanilla


1 cup mixed nuts


sugar


butter


cream cheese


vanilla





Combine first 5 ingredients. Add remaining ingredients until icing forms peaks. Fold in the nuts and spread over the cake.
1 cake mix, butter, yellow, or white


1 oz red food coloring


3 tablespoons cocoa


.


Cream Cheese Icing


1 package (8 ounces) cream cheese, softened


1/2 stick butter (4 tablespoons)


1 pound powdered sugar


1/2 cup nuts,chopped


1 teaspoon vanilla


PREPARATION:


Prepare cake mix as directed. add food coloring and cocoa; bake [follow cake mix directions for temp, time, etc.]. Cool before icing. Beat cream cheese %26amp; butter until smooth. Add sugar;mix well add vanilla.
Chocolate-Red Velvet Layer Cake:





Prep: 30 min., Bake: 20 min.





We baked our cake layers in 6 (8-inch) disposable foil cake pans, so we could fill all the pans at once. This way, if you need to bake the cake layers in batches, the second batch will be ready to put in the oven as soon as the first one is done. To allow the heat to circulate for even baking, space pans at least 2 inches apart from one another and away from the inside walls of the oven. Although the pans are disposable, they can be washed and reused.





1 recipe Chocolate-Red Velvet Cake Batter


1 1/2 recipes Cream Cheese Frosting


Garnishes: fresh mint sprigs, raspberry candies





Spoon Chocolate-Red Velvet Cake Batter evenly into 6 greased and floured 8-inch round foil cake pans.





Bake at 350掳 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.





Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.





Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.





Yield: Makes 16 servings
I know this is going to sound lame, but in the baking section in the grocery store, duncan hienz or Betty Crocker had the best boxed cake mixes for red velcet cake and if you use the ';cream cheese'; frosting, it tastes even better! good luck!
Fabulous Red Velvet Cake


[Reset]


Keys : Desserts Cakes


Ingredients :





1cupvegetable shortening


2xeggs


1 1/2cupsugar


1tspcocoa powder


2ozred food coloring


2 1/2cupcake flour


1tspsalt


1cupbuttermilk


1tspvanilla extract


1tspbaking soda


1tspvinegar White Frosting:


2tblflour


1cupmilk


1cupunsalted butter


1cupconfectioners' sugar


1tspvanilla extract





Method :





* Preheat oven to 350 degrees.


* In the bowl of a mixer, cream together the shortening, eggs and sugar.


* In a separate small bowl, mix together the cocoa and food coloring.


* Add the paste to the shortening mixture.


* Sift the flour and salt together over parchment.


* Add to the batter alternately with the buttermilk in 3 additions.


* Add the vanilla extract.


* Fold in the baking soda and vinegar.


* Pour the batter into 2 greased 9-inch cake pans.


* Bake for 30 minutes or until an inserted cake tester comes out clean.


* Let cool on a cooling rack.


* Invert the cakes from the pans.


* Frosting:


Over medium heat, cook the flour and milk until thickened.


* Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy.


* Beat in the flour mixture.


* Frost the top of the first layer with frosting and set the second layer on top.


* Frost the entire cake with remaining frosting.