Prep 20 mins
Cook 35 mins
This is the recipe I took to compete in the Cleveland County Fair. I won second place!
Make and share this County Fair Red Velvet Cake recipe from Food.com.
- 1⁄2 cup shortening
- 1 1⁄2 cups sugar
- 2 eggs
- 2 tablespoons cocoa
- 2 ounces red food coloring (or 1 oz. mixed with 1 oz. water)
- 2 cups flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- 1 tablespoon vinegar
- 3 tablespoons flour
- 1 cup milk
- 1 cup sugar
- 1⁄2 lb butter (no subs)
- 1⁄2 teaspoon vanilla
- Cream shortening with sugar; add eggs.
- Combine cocoa and food coloring to make a paste.
- Stir into creamed mixture.
- Sift four and salt together.
- Then with electric mixer at medium speed, add alternately with buttermilk to mixture.
- Blend well; add vanilla.
- Combine vinegar and soda and while still foaming, add to batter.
- Do not beat; instead stir gently.
- Bake in 2 greased and floured layer cake pans at 350° for 30-35 minutes.
- Icing: Cook flour and milk over medium heat until thick, stirring constantly.
- Add sugar, butter and vanilla.
- Beat at high speed until smooth and creamy.
- Spread on cooled cake.
- Icing will take a length of time to set; it resembles whip cream when cool.
this is the most amazing cake I've found...and I've been looking for a long time! Thank you so much for sharing this!! I've been looking for a duplicate box cake recipe and this is ten times better. So incredibly moist and delightful; I can't say enough about it. I think I need help with the frosting though because it didn't come out quite right for me. Doesn't matter though, I could eat the cake plain in one sitting.
This was very very good...I believe the moistest red velvet cake I've ever had. I remember my mom's as being very dry but this was nothing like that. My only complaint was that they did not rise as high as I would have liked...not sure if I should have used self-rising flour instead of the all purpose I did use. Wonderful result overall though, and we loved it. It tested done at 25 minutes. I also should mention that I used Splenda in the cake and a homemade "confectioner's Splenda" (3/4 c. Splenda mixed with 2 T. cornstarch--just doubled that then used a cup) for the frosting. Thanks for sharing this recipe!