Conference turris::cooks

	This is too much of a coincidence... I happen to be looking for
	a cake recipe this morning, and remembered I saw this one...

	I hope this is what your looking for... I've never tried it,
	so please let me know how it works....


				Red Velvet Cake


	1/2 lb butter or margarine		1 tsp salt
	1 1/2 cups sugar			1 cup buttermilk
	2 eggs					2 cups flour
	2 level tsp cocoa			1/2 tsp baking soda
	2 oz. red food coloring			1 tsp vinegar
	1 tsp vanilla

	Cream butter, sugar, and eggs.  Make a paste of food coloring
	and cocoa, then add to creamed mixture.  Mix salt, vanilla, and
	buttermilk; and add alternately with flour.  Mix soda with the
	vinegar and add to mixture, folding gently.  Be sure to add
	while still foaming.  Do not beat after adding soda and vinegar.
	Line 2 layer cake pans with wax paper.  Bake 30 minutes @ 350 F.



				Ermine Frosting
			     (For Red Velvet Cake)


	5 TBLS flour
	1 cup milk				1 cup superfine sugar
	1 cup margarine				1 tsp vanilla


	Gradually add milk to flour in saucepan and cook over moderate
	heat until thick.  Cool.  Cream shortening and sugar.  Add
	vanilla and beat until fluffy.  Blend in cooled white sauce
	mixture and whip until like whipped cream.  Frost cake.
	Refrigerate cake after frosting...


	(Superfine sugar ??  maybe this is confectionary ??) Csw...

						Let us know if
						this turns out ok..

						Charlie

    That's the exact recipe that I use for Red Velvet cake, and it is
    scrumptious!!!
    
    The frosting recipe is pretty close to what I use, only mine calls
    for 1/2 cup of shortening as well, and we use normal everyday sugar.  
    Add ingredients in this order:
    margarine to shortening, beat 4 mins, gradually add sugar, then
    beat 4 mins, add flour/milk mixture, beat 4 mins, then add vanilla.
    I guarantee, you will be in heaven!
    
    Lynne
    

    Superfine sugar is granulated, with slightly smaller grains.
    It's also called bar sugar.  The advantage is that it dissolves
    a little faster than ordinary granulated sugar.
    
    Susie

    As stated in .03 here is my copy of Red Cake.
    
    
    			RED CAKE
    
    
    Cream Together:  1/2 cup Crisco, 1 1/2 cups sugar, 2 eggs.
    
    Make a paste of: 1 tsp. cocoa, 2 oz red food coloring.
    
    Add paste to well creamed mixture.
    
    Next add alternaterly:
    
    	1 cup milk with 2 tblsp. vinegar added
    	2 1/3 cups flour, 1 tsp. baking soda, 1 tsp. salt, 1 tsp. vanilla,
    	1 tsp. vinegar.
    
    Bake in 2 sq. pans or 1 oblong pan at 350 degrees about 325 mon.
    or for 9x9 pan.  50 min. for 8x8 pan.
    
    
    			RED CAKE FROSTING
    
    
    Cook until thick:  1 lg. heaping tblsp. flour, 1/2 cup milk.  Stirring
    all the time to keep nice and smooth.  Remove from heat and cool
    in refrig.
    
    Next cream together:  1/2 cup sugar, 1 stick butter or margerin,
    1 tsp. vanilla.
    
    Next pour the cold thickened milk and flour mixture in and beat
    with electric mixer until fluffy (will resemble whipped cream).
    This takes about 10 min.
    
    
    
    
    Sandy 
    

    A very belated thank you for your Red Velvet Cake recipes.  I finally
    made the cake this past weekend and it was delicious.  I used the
    cake recipe in .1 and the frosting recipe in .2 and I was very pleased.
    Even though there are only slight variations in the recipe posted
    in .5, I'll probably try that one next time just to see if I can detect
    any differences.
    
    While sampling the frosting I did come to the conclusion that bar
    (superfine) sugar is probably the one to use since the granules in the 
    "regular" sugar didn't dissolve as well as I had expected.
    Nonetheless, the cake was excellent, and thanks again!
    
                                     

    This is probably a little late, but I have been making a red velvet
    cake for over two years.  The cake recipe's I have seen in the earlier
    replies is basically the same (I use about 2/3 cup of cocoa).  But
    what I noticed is that the frosting really makes the cake.  I use
    a basic cream cheese frosting with walnuts.  This really enhances
    the flavor of the chocolate.  Try it on your next go round!
    
    Enjoy 
    
    Tonie L.
    

    RE .8 (RE .7) -- I'm not Tonie, but I do have an easy and tasty
    cream cheese frosting recipe:

	1 stick (1/4 lb.) butter or margarine, softened 
	1 8-ounce package cream cheese, softened
        1 tsp vanilla
        1 box confectioner's sugar

    Cream together the butter and cream cheese.  Add the vanilla and the
    confectioner's sugar.  That's it.

    I don't use a whole box of sugar; usually about two thirds (added a
    little at a time, so it doesn't fly all over the place!).  That way,
    the frosting comes out quite spreadable and isn't too sweet.  I think
    it would be too dry if you used a whole box, but then I suppose you
    could add a little milk or something if necessary. 

							-- Nina

    
    RED VELVET
    
2 CUPS SUGAR
1 1/2 CUPS WESSON OIL
1/2 CUP COCOA
2 tsp. VANILLA
1 Tbsp. VINEGAR
1 10oz. RED FOOD COLORING
2 1/2 CUPS OF FLOUR SELF-RISING
5 EGGS
1 CUP OF BUTTER MILK
    
    
    
CREAM TOGETHER SUGAR,OIL ADD EGG AND BLEND WELL. ADD COCOA,VANILLA,VINEGAR,
AND FOOD COLORING, ADD FLOUR ALTERNATELY WITH BUTTER MILK, BAKE IN 2-10in
PANS FOR 30 MIN.
    
    
    
CREAM CHEESE FROSTING
    
   1 8oz, pkg cream cheese
   1 stick margarine
   1 box powederd sugar
   1 tsp. vanilla
   1 cup peacans
    
    
              

    I have the recipe, and if you call me and give me your fax number, I
    will fax it to you, (if we are allowed to do that).  It was just
    published in our newspaper a couple of weeks ago.  dtn 385-2028- ann.