Red Velvet Cake
On Jan 11, 11:24 am, isw > wrote:
> In article .com>,
>
> "Lila3" > wrote:
> > Does anyone have a recipe for red Velvet cake using Beets as well as
> > being red? I have tried the ones with food coloring and they just taste
> > like a regular buttermilk cake.You can call any red-colored cake a "Red Velvet Cake" if you like, but
> that (IMO) doesn't make it one. Beet juice is no substitute for a bottle
> of red food coloring.
>
> Did you frost your cake with the One True And Proper Icing (IMO) for Red
> Velvet Cake? If not, that's probably why it didn't taste right.
>
> Here's what I believe is the archetypical (and therefore the only
> correct) recipe for that cake *and frosting*. Make it precisely by this
> recipe at least once before you mess around with it; that way, at least
> you'll have an idea what you should be working towards.
>
> A friend of a friend of mine paid $250 for this recipe.
>
> * Exported from MasterCook *
>
> Waldorf Astoria Red Cake
>
> Recipe By :
> Serving Size : 1 Preparation Time :
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup all-purpose flour
> 3/4 cups cake flour
> 5 tablespoons cocoa (1/4 C + 1 T)
> 1/2 teaspoon salt
> 1 cup Crisco (do NOT substitute)
>
> 2 eggs
> 1 cup buttermilk
> 1 teaspoon baking soda
> 1 teaspoon vinegar
> 1 1/2 cups sugar
> 1 teaspoon butter flavoring
> 1 teaspoon vanilla extract (NOT imitation)
> 1 ounce red food coloring*
> Frosting
> 3 tablespoons flour
> 1 cup milk
> 1 cup butter (NOT margarine)
> 1 cup sugar
> 1 teaspoon vanilla extract (NOT imitation)
>
> Cake:
>
> Preheat oven to 350 F.
>
> Sift three times -- both flours, cocoa, and salt.
>
> In large bowl, cream sugar and Crisco. Add coloring, vanilla, and butter
> flavor. Add eggs, one at a time, beating between additions. Add
> buttermilk and flour mixture alternately; do not overmix. Fold in soda,
> then fold in vinegar. *Immediately* pour into three, 8" layer pans**,
> well greased and floured (loose bottom type works well).
>
> Bake at 350 F for 30 minutes, or until done.
>
> Frosting:
>
> Melt 1/4 C butter; add flour, stir and cook until smooth but not at all
> brown. Add cold milk all at once; cook, stirring constantly, until very
> thick and smooth. Cool to room temperature.
>
> Cream remaining butter (softened but NOT melted), sugar and vanilla in
> mixer until very fluffy (about 15 minutes, until sugar is not grainy).
> Add cooled flour mixture and blend well with spoon until consistency of
> whipped cream. Frost layers.
>
> Notes:
>
> *"1 ounce" of red food coloring is not a typo; that's how much to use.
>
> **We use 9" cake pans. In this case, baking time will be reduced by
> about 5 minutes. This makes thinner layers, which is fine, but make 1
> 1/2 times the amount of frosting to be sure there is enough. There may
> be some left over, depending on how thickly you like to frost cakes.
>
> Do not use only cake flour, as the resulting layers will be too fragile.
>
> Some versions of this cake use other kinds of frosting; DO NOT
> SUBSTITUTE until you've tried this one; it is the best (and the only
> authentic one).
>
> To make the layers easier to remove from the pans, cut a round of waxed
> paper to fit the bottom. Grease the pan bottom, place the waxed paper on
> it, then grease and flour the entire inside as usual. Peel the paper off
> after the layers are removed from the pans.
>
> --
>
> Isaac
GOOD REC, THANKS
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