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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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An excellent moist red velvet cake. please use only cake flour for this recipe. Ingredients:
1/2 cup butter, softened |
1/4 cup crisco shortening (butter or plain flavor) |
2 cups sugar |
3 eggs |
1 cup sour cream |
2/3 cup unsweetened baking cocoa |
2 teaspoons vanilla |
2 cups cake flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/4 teaspoon salt |
2/3 cup boiling water |
1 tablespoon red food coloring |
Directions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease 3 (8-inch) round cake pans, and line bottoms with parchment paper.
4. With an electric mixer on high speed, cream butter, shortening and sugar for about 4-5 minutes until fluffy, making certain that no sugar granules remain in the creamed mixture.
5. Add in eggs and vanilla; blend well to combine.
6. Mix in sour cream and cocoa; blend well.
7. In a small bowl, blend the boiling water and food colouring together; set aside.
8. In a small bowl sift together cake flour with baking soda, baking powder and salt.
9. Add in the flour mixture alternating with the boiling water to the creamed mixture; mix to make a smooth batter.
10. Divide batter into prepared baking pans, and tap gently on the counter to remove any air bubbles in the batter.
11. Bake about 30-35 minutes, or until cake test done.
12. Cool and remove from pans.
13. Frost with desired icing.
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