Grandmas Red Velvet Cake Food

GRANDMA'S RED VELVET CAKE

Steps:

• Preheat oven to 350°F. Generously grease and flour two 9" round cake pans or one 13"x9" baking pan on bottom and sides.
• Using electric mixer or stand mixer, cream together granulated sugar and vegetable shortening until well combined. Add red food coloring and eggs. Continue mixing until batter is deep red in color and creamy in texture.
• In separate bowl, SIFT together flour, salt and cocoa powder. Add this mixture to the batter; beat on low speed until fully incorporated. Mix buttermilk and baking soda together in a separate bowl; fold them into batter. Add vanilla and vinegar; stir until combined.
• Pour batter into prepared pan(s). If using two round cake pans, evenly divide batter between them. Bake at 350°F. (on middle rack) for approximately 25 minutes, or until a toothpick inserted into top of the cake comes out clean. Transfer pan(s) to a wire rack to cool.

GRANDMA'S RED VELVET CAKE

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.

SOUTHERN RED VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
• In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
• Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
• Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

GRANDMA'S RED VELVET CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in the food coloring, vinegar and vanilla.
• Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
• Transfer to two greased and floured 9 inch round baking pans.
• Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes; remove from pans to wire racks to cool completely.
• For frosting, in a small saucepan, combine the cornstarch and water until smooth.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Cool to room temperature.
• In a large bowl, beat butter and vanilla until light and fluffy.
• Beat in cornstarch mixture.
• Gradually beat in confectioners' sugar.
• Spread the frosting between layers and over top and sides of cake.

GRANDMA'S CHOCOLATE RED VELVET CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
• To make the cake: In a bowl, combine flour, sugar, cocoa, baking soda and salt and stir to blend. Set aside.
• In another bowl, beat eggs and oil. Add Coca-Cola, coffee, food coloring and vanilla and mix to combine. Alternately add flour mixture and buttermilk, beginning and ending with dry ingredients. Divide equally into pans. Bake for 30 minutes. Cool 10 minutes and remove from pans and cool completely on a rack.
• To make the ganache: Place chocolate in a heatproof bowl. In a saucepan, heat cream and butter just to boiling. Pour over chocolate and allow it to stand for 2 minutes. Add cognac and whisk until smooth. Set aside to cool.
• To make the frosting: With an electric mixer, cream butter and cream cheese. On low speed, gradually add sugar. Scrape down beater and sides of bowl and stir to incorporate. Increase speed and beat well to combine. Add salt, ganache and vanilla and beat until incorporated.
• Assembly: Place one cake layer on a serving plate. Top with frosting. Add second layer and frost top and sides of cake.

GRANDMOTHER PAUL'S RED VELVET CAKE (PAULA DEEN)

Steps:

• For the cake:.
• Preheat oven to 350.
• Beat eggs; add sugar and butter and cream.
• Mix cocoa and food coloring, then add to creamed mixture.
• Sift flour and salt together.
• Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
• In a small bowl, combine soda and vinegar, then add to mixture.
• Pour into three 8-inch greased rounds.
• Bake for 20 - 25 minutes.
• For the icing:.
• Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
• Add marshmallows; stir until melted.
• Fold in coconut and pecans.
• Spread between layers and on the tops and sides of the cooled cake.

OLD-FASHIONED RED VELVET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Grease and flour 2 (9-inch) cake pans.
• In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
• In a large bowl, cream together sugar and butter.
• Beat in eggs one at a time.
• Alternately add flour mixture and buttermilk.
• Beat in food coloring and vinegar, then add vanilla.
• Spread the batter evenly in the pans.
• Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
• Turn out onto a rack to cool.
• Frosting: Blend cream cheese and butter together in a mixing bowl.
• Add marshmallows and sugar and blend.
• Fold in nuts.
• Spread between layers and on top and sides of cooled cake.