Red Velvet Cake

This “Southern” dessert that was invented at the Waldorf-Astoria in NYC.

Cream cheese is NOT part of it any where, any time. That is what you do for a shortcut. And it is WRONG.

½ c. butter
1 ½ c. sugar
2 ½ c. Flour
1 tsp. salt
2 eggs
1 tsp. baking soda
2 Tbsp. cocoa
1 oz red food coloring
2 oz. water
1 c. buttermilk
1 Tbsp. vanilla
1 Tbsp. vinegar

Cream butter and sugar until fluffy. Add eggs and beat well. Makes a paste of cocoa and food color. Add the paste to the mixture. Sift flour salt and soda. Add alternately with a mixture of buttermilk, water and vanilla. Begin and end with the dry mixture. Add vinegar last. Do not beat it in, just stir gently.

Bake in 3 greased and lightly floured cake pans for 25-30 minutes at 350F. Cool and frost.

Butter Frosting:
½ c. Flour
1 ½ c. milk
1 ½ c. butter (NOT margarine)
1 ½ c. sugar
1 ½ tsp. vanilla

Mix together flour and milk. Cook over low to medium heat until thick, STIRRING CONSTANTLY. If you give it an instant it will turn into something to create sculptures with. This takes patience. Once cooked, pour into another bowl and keep stirring  (I use a whisk.) Rushing is deadly.

Cream together the butter, sugar and vanilla. Add the milk and flour mixture. Beat for 10 minutes. Frost cake generously.

The icing cuts easier when it has been chilled a little.

That is why it is a treat. It involves labor that is only worthwhile for those you love.

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