red cake

How To Make red cake

• 1

  Preheat oven to 350 degrees.
• 2

  Grease and flour two, 8 or 9 inch round layer cake pans, (or a 13x9x2 pan).
• 3

  In a medium bowl, sift together the cake flour, cocoa, and salt; set aside.
• 4

  In a mixing bowl, add the Crisco and sugar and beat for 2 minutes at medium speed.
• 5

  Add in the eggs and vanilla; beat for 1 minute.
• 6

  Add the dry ingredients alternating with the buttermilk to the shortening mixture. Mix for 1 minute.
• 7

  With a spatula, stir in the red food coloring, 1 bottle at a time. (If you use the mixer, it will splatter everywhere. You’ll look like you’ve been shot ;)….so stir in gently). After you have stirred in the food coloring, mix on low speed for a ½ minute.
• 8

  In a small cup or dish, mix the vinegar and baking soda together; it will foam a little. Pour this into the cake batter and mix for another half minute.
• 9

  Divide the cake batter evenly into prepared pans.
• 10

  Bake at 350 degrees for 25-30 minutes, or until tooth pick inserted in center comes out clean.
• 11

  Remove cake from oven and cool in pans for 5 minutes. Turn cake out onto cake racks to cool completely.
• 12

  RED CAKE ICING:
• 13

  In a blender, mix the milk and cake flour until blended. (This trick prevents those little flour chunks and blends the milk and flour together nicely). Pour mixture into a small sauce pan. Or, if you don’t want to use a blender you can just whisk the cold milk and flour in a small saucepan until well combined. Either way will work.
• 14

  Turn the stove to medium heat, and whisk the mixture CONSTANTLY until slightly thick. (It should look like the consistency of pudding). This can take approx. 5-8 minutes.
• 15

  When mixture has become slightly thick, set aside to cool completely at room temperature. This takes an approximately an hour. Note: (If you continue on to make the icing before it is COMPLETELY cooled, or ice the cake while it is still warm, the icing will not be fluffy. It will be a thin icing that does not resemble white fluffy icing at all.
• 16

  In a mixing bowl, cream the Crisco and butter until combined
• 17

  Add the powdered sugar and vanilla and beat for about a 2 minutes
• 18

  With a fork, skim off the top dried layer of the cooled milk mixture and discard.
• 19

  Add the cooled milk mixture to the powdered sugar mixture in the mixing bowl and beat at high speed until fluffy, about 2 minutes
• 20

  Ice cake between the layers, sides and top.
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