Pemberton Cookbook

Red Velvet Cake and Icing

This recipe collected by Dana from her grandmother.

Makes 1 two layer cake

Cream: 1/2 cup Crisco and

1 and 1/2 cup sugar

Add: 2 eggs.

Sift 3 times and then add to above mixture:

2 cups flour

1 Tablespoon cocoa

1/2 tsp. salt

Add: 1 tsp. vanilla

1 cup Buttermilk

Then add: 2 oz. red food coloring (2 bottles)

Fold in: 1 tsp. baking soda dissolved in 1 Tablespoon of vinegar.

Bake in two layers at 350degrees for 30-35 minutes

Cool completely

Icing for cake:

1/4 cup flour

dash salt

1 cup milk

Cook over low heat to a pudding stage.

Cool completely. Then

Cream: 1/2 cup crisco 1 cup sugar

1 stick oleo (butter)

1 tsp. vanilla

Add to cool pudding mixture. Beat until smooth.

Refrigerate icing until spreadable.

Ice cooled cake with chilled icing. (Opt.) sprinkle with 1 can Angel Flake coconut.


`Dana Madden, 2002

Page created May 21, 2003. Anne Pemberton. Edited Tue, June 3, 2003 . Anne Pemberton