County Fair Red Velvet Cake

Submitted by Barenakedchef

"This is the recipe I took to compete in the Cleveland County Fair. I won second place!"

 

• Ready In: 55mins
• Ingredients: 16
• Yields: 1 cake

ingredients

• 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

• Icing

• 3 tablespoons flour
• 1 cup milk
• 1 cup sugar
• 1⁄2 lb butter (no subs)
• 1⁄2 teaspoon vanilla

directions

1. Cream shortening with sugar; add eggs.
2. Combine cocoa and food coloring to make a paste.
3. Stir into creamed mixture.
4. Sift four and salt together.
5. Then with electric mixer at medium speed, add alternately with buttermilk to mixture.
6. Blend well; add vanilla.
7. Combine vinegar and soda and while still foaming, add to batter.
8. Do not beat; instead stir gently.
9. Bake in 2 greased and floured layer cake pans at 350° for 30-35 minutes.
10. Icing: Cook flour and milk over medium heat until thick, stirring constantly.
11. Cool.
12. Add sugar, butter and vanilla.
13. Beat at high speed until smooth and creamy.
14. Spread on cooled cake.
15. Icing will take a length of time to set; it resembles whip cream when cool.

Reviews

[kenyona]

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.

 

[catmaiden]

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!