Mommas Red Velvet Cake 1960s Food

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.

MOM'S SIGNATURE RED VELVET CAKE

Steps:

• 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.
• Mash the vegetable shortening 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.
• To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on Medium speed until the frosting is light and fluffy, about 3 minutes.

WALDORF ASTORIA RED VELVET CAKE

Steps:

• Heat the oven to 350° F
• Beat the shortening (or butter), sugar, and eggs with the mixer until they are light and fluffy (2 to 3 minutes).
• In a separate bowl, mix enough of the red food coloring with the cocoa powder to form a red-colored paste.
• Add the food color/cocoa mixture to the shortening mixture and mix until combined.
• In another bowl, whisk together the flour and salt.
• Add ⅓ of the flour mixture to the shortening mixture and beat just until combined.
• Then mix in ½ of the buttermilk.
• Add the next ⅓ of the flour, followed by the other ½ of the buttermilk and then the last ⅓ of the flour, beating until combined between each addition.
• Add vanilla, vinegar and baking soda to the shortening mixture in that order, mixing in between each addition.
• Pour into 2 or 3 8-inch cake pans or 24 muffin tins.
• Bake for 30 minutes for a cake, or 25 minutes for cupcakes, until a toothpick inserted in the center of the cake comes out clean.
• Let cool completely before icing.
• In a saucepan, stir together flour and milk making sure to get rid of any lumps.
• Over medium heat, cook the flour and milk until very thick, stirring constantly.
• Let cool completely.
• In the meantime, beat the butter, vanilla and the confectioners' sugar together with the mixer until fluffy (2 to 3 minutes).
• Add the flour mixture into the butter mixture together and beat until it is very fluffy. It should have a whipped cream texture when it is done.
• Spread frosting between the layers and over the top and sides of the cake. Or spread over the top of cupcakes with a knife.

MOM'S EASY RED VELVET CAKE

Steps:

• Preheat oven to 350°F.
• Mix all ingredients and pour the batter into 2 8 or 9-inch round cake pans.
• Time and bake cakes according to the cake mix directions.
• Let cakes cool and icing layers with the cream cheese frosting then sprinkle the top with the crushed pecans or the walnuts.
• Enjoy!
• Note: If you use a yellow or white cake mix the red color of the cake is more intense, but I use chocolate for the flavor.