Miriam’s Red Velvet Cake

  • ½ cup shortening (Crisco)
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 Tbls cocoa
  • 1 Tbls vinegar (white)
  • 1 ½ cups sugar
  • 2 oz. red food coloring
  • 1 cup buttermilk
  • 2 ½ cups flour

    Cream shortening, sugar and vanilla; add eggs, one at a time. Make a paste of the cocoa and food coloring, add the mixture above. Add salt. Add sifted flour alternatively with buttermilk. Add vinegar and baking soda (it’ll fizz); mix.

    Pour batter into well-greased and floured bundt pan. Bake at 350 for about 35 minutes. Cool 10 minutes and remove from pan. Allow to cool completely, then ice.

    Frosting:

  • 5 Tbls flour
  • 1 cup milk
  • 1 cup granulated sugar
  • 1 cup butter
  • 1 tsp vanilla

    Cook flour and milk until thick, stirring constantly; allow to cool completely. Beat sugar, butter and vanilla to a cream. Combine and frost.


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