Red Velvet Cake

You can find Adams Extract Co.'s recipes on the company's web site at www.adamsextract.com/recipe.html. Red Velvet Cake is also known as the $500 Cake and Waldorf-Astoria Cake.

1/2 c. shortening

1 1/2 c. sugar

1 tsp. salt

2 eggs

1 tsp. vanilla

1 tsp. butter flavoring

3 T. cocoa

1 1/2 oz. red food coloring

1 1/2 c. cake flour, sifted

1 c. buttermilk

1 T. vinegar

1 tsp. baking soda

In a large bowl, cream together shortening, sugar, and salt. Add eggs, one at a time, beating well after each addition. Add vanilla and butter flavoring, and mix well. Set aside.

In a small bowl, make a paste of cocoa and food coloring; stir into shortening mixture. Alternately add flour and buttermilk, beating well after each addition. Combine vinegar and soda, and to batter, mixing well.

Pour batter into three greased and floured 9-inch or 10-inch round cake pans.

Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread frosting between layer and on top and sides of cake.

Frosting

2 T. flour

1/2 tsp. salt

1 c. milk

1 c. shortening

1 c. sugar

2 tsp. vanilla

1/4 tsp. butter flavoring

Place flour and salt in a double boiler or saucepan. Add milk gradually, using a whisk, until mixture is smooth. Cook over low heat, whisking constantly until sauce is thickened. Remove from heat, and cool.

In a large mixing bowl, cream shortening and sugar thoroughly; add vanilla and butter flavoring, mixing well. Combine with first mixture, and beat well.

From the March 1998 issue.

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