Red Velvet Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F Grease & lightly flour two 9" cake pans.
  • Combine sifted flour & salt; set aside.
  • Put cocoa in small bowl. Gradually add food coloring, stirring until smooth. Set aside.
  • With electric mixer at medium speed, cream together shortening & sugar. Beating 5 minutes until fluffy. (Do not shorten shortening/sugar creaming time!).
  • Gradually add egg whites, beating for at least 30 seconds after each addition.
  • With mixer at low speed, add flour mixture to sugar mixture alternately with buttermilk & vanilla, scraping sides of bowl as necessary.
  • Add cocoa mixture. Blend well by hand. Do not beat.
  • In small bowl, hand mix vinegar w/ baking soda. Stir briefly to mix, and then fold into cake batter. Do not beat.
  • Pour batter into prepared cake pans. Bake 25-30 minutes or until toothpick tests done.
  • To make frosting: Combine sugar, water, cream of tartar and salt in saucepan. Bring to boil, stirring until sugar is dissolved & mixture is syrupy.
  • While beating with electric mixer, gradually add syrup to unbeaten egg whites in mixing bowl. Do not stop beating until stiff peaks form (about 7 minutes). Beat in vanilla.
  • Allow cake layers to cool on rack 10 minutes before turning out, and let cool completely before frosting.
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