County Fair Red Velvet Cake Recipes

SOUTHERN RED VELVET CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
• Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

COUNTY FAIR RED VELVET CAKE

Steps:

• 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.
• Cool.
• 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.