Recipe: Rec: Red Velvet Cake

* Exported from MasterCook II *

Red Velvet Cake

Recipe By : Cooking Light, March 1998
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
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Cooking Spray
1 tablespoon all-purpose flour
1 2/3 cups sugar
5 tablespoons vegetable shortening
1 large egg white
1 large egg
3 tablespoons unsweetened cocoa powder
1 ounce red food coloring
2 1/4 cups all-purpose flour
1 teaspoon salt
1 cup low fate buttlermilk
1 1/4 teaspoons vanilla extract
1 tablespoon white vinegar
1 teaspoon baking soda
Cooked Buttercream Frosting
1 cup milk, skim
7 tablespoons all-purpose flour
12 tablespoons butter or margarine -- Chilled
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Coat 2 (9-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour. Beat the sugar and shortening at medium speed of a mixer 5 minutes or until well-blended. Add egg whites and egg; beat well. Combine cocoa and food coloring in a small bowl; stir well with a whisk. Add to sugar mixture; mix well. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine with salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Add vanilla; mix well. Combine vinegar and baking soda in a small bowl; add to batter, mixing well. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake for about 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire racks. Place 1 cake layer on a plate; spread with 1/3 cup Cooked Buttercream Frosting, and top with
another cake layer. Spread the remaining frosting over the top and sides of the cake. Store cake loosely covered in the refrigerator.

For Frosting: Cook milk and flour in a small heavy saucepan over
medium heat 2 1/2 minutes or until very thick, stirring constantly with a whisk. Spoon into a bowl; cover and chill thoroughly. Beat butter
and chilled flour mixture as medium speed of a mixer until smooth.
Gradually add sugar, and beat just until blended (do not overbeat). Stir in vanilla; cover and chill. Yield 2 1/3 cup.



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NOTES : This cake has half the fat of its traditional namesake. Our test
kitchens staff was divided on what kind of frosting is best on it.
One side had memories of a Cream Cheese Frosting, while the other
insisted that Cooked Buttercream Frosting makes it a true Red
Velvet Cake. What follows is the buttercream version, but you can
substitute the Cream Cheese Frosting if you prefer. To ensure
that you have a smooth white sauce for the Cooked Buttercream,
whisk the white sauce before you combine it with the butter. Then
beat the butter and white sauce thoroughly until the mixture is
smooth.