Animals & Nature0 min ago
FAO rockyracoon
1 Answers
Here's the recipe I promised...sorry it is all in cups-but easy enough to measure if you have a 8oz measuring cup. To measure the 1/2 c of butter-fill the measuring cup halfway with water-then add enough butter to bring liquid to the full cup mark...you will then have a half cup of butter.
A buttercream frosting would be fine. Cream cheese is traditional-but I don't care for them too much.
For the cake:
2 1/4 cups sifted cake flour...you can make this by adding 2tbsp corn flour to each cup of plain flour.
1 teaspoon baking soda
1/2 cup vegetable shortening (such as Crisco®) or butter
1 1/2 cups white sugar
2 eggs
1 (1 ounce) bottle red food coloring
1 fluid ounce water
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
For the icing-this is a cooked icing
1/4 cup(s) All-Purpose Flour
2 teaspoon(s) All-Purpose Flour
2 cup(s) Whole Milk
2 cup(s) Unsalted Butter, softened
2 cup(s) Confectioners' Sugar
2 teaspoon(s) Vanilla Extract
Cake-
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda.
Cream the vegetable shortening/butter with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste, and mix the paste into the shortening mixture.
Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely.
Icing-
In a medium saucepan, whisk the flour and milk together until smooth. Place the saucepan over medium heat and cook, stirring constantly, until thick -- about 5 minutes.
Remove from heat, cool to room temperature, and set aside. In a medium bowl and using a mixer set on high speed, beat the butter and sugar until light.
Add the vanilla, reduce mixer speed to medium, and slowly add the cooled milk mixture. Beat for 1 more minute.
A buttercream frosting would be fine. Cream cheese is traditional-but I don't care for them too much.
For the cake:
2 1/4 cups sifted cake flour...you can make this by adding 2tbsp corn flour to each cup of plain flour.
1 teaspoon baking soda
1/2 cup vegetable shortening (such as Crisco®) or butter
1 1/2 cups white sugar
2 eggs
1 (1 ounce) bottle red food coloring
1 fluid ounce water
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
For the icing-this is a cooked icing
1/4 cup(s) All-Purpose Flour
2 teaspoon(s) All-Purpose Flour
2 cup(s) Whole Milk
2 cup(s) Unsalted Butter, softened
2 cup(s) Confectioners' Sugar
2 teaspoon(s) Vanilla Extract
Cake-
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda.
Cream the vegetable shortening/butter with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste, and mix the paste into the shortening mixture.
Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely.
Icing-
In a medium saucepan, whisk the flour and milk together until smooth. Place the saucepan over medium heat and cook, stirring constantly, until thick -- about 5 minutes.
Remove from heat, cool to room temperature, and set aside. In a medium bowl and using a mixer set on high speed, beat the butter and sugar until light.
Add the vanilla, reduce mixer speed to medium, and slowly add the cooled milk mixture. Beat for 1 more minute.
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