Wesson Oil Red Velvet Cake Food

WESSON OIL RED VELVET CAKE

Steps:

• Preheat oven to 350.
• Prepare 3 medium round cake pans with cooking spray.
• Cream sugar with Wesson oil. Add eggs and beat.
• Sift flour, salt, and soda together; set aside.
• Mix cocoa, food coloring, and vinegar in a cup.
• Add cocoa mixture to egg and sugar mixture. Beat hard. Add in buttermilk.
• Add flour mixture.
• Add vanilla and beat well.
• Pour batter into cake pans and bake at 350 for about 30 minutes or until done. Check frequently.
• For Icing: Cream margarine and cream cheese along with confectioners sugar and vanilla. Apply to thoroughly cooled 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.

RED VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
• Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
• Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
• Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.
• Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

RED VELVET CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
• In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.
• Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.
• Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.

NANNYS WESSON OIL CAKE

Steps:

• Mix all together saving the coffee and vanilla to add last. Batter is thin.
• Bake 350 for about 45 minutes. Use 2 rounds pans or 1 9 by 13.
• Cool and frost w/ cream cheese frosting. This calls for wesson oil- any vegetable oil will work. My guess is Wesson must have come up w/ the recpie yrs ago, my grandmother used it for many, many yrs.

CLASSIC RED VELVET CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.

RED VELVET CAKE

Steps:

• Cake layers: Sift dry ingredients together.
• Add remaining ingredients in order listed; mix thoroughly.
• Grease and flour 2 layer cake pans.
• Spread batter in pans.
• Bake in preheated oven at 350 degrees F for 25 minutes, or until done.
• Remove from pans.
• Cool.
• Filling& Frosting: Let margarine and cream cheese soften to room temperature.
• Cream well.
• Add sugar, beat well until creamy.
• Add vanilla and nuts.
• Spread some of the frosting on top of first cake layer.
• Top with second cake layer.
• Spread remaining frosting on cake.
• Store cake in a cool place.