Mom's Oops-Tastic Red Velvet Cake |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
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My mom has always made the best red velvet cake you've ever put in your mouth - really! I've had her recipe for years, and recently I searched other red velvet cake recipes to see what the differences were between those and mom's. The only difference I could find was in the amount of vinegar. I pointed out the difference to my mom, and she pulled out the old hand-written recipe that was given to her by one of her long-time friends and co-workers. Additionally, she pulled out the recipe where she re-wrote her friend's recipe. It was then that we discovered my mom had accidentally written 1 tablespoon instead of 1 teaspoon of white vinegar. I suppose it was an OOPS on her part, but it's the tastiest OOPS you've ever had. Prep time includes the approximate time to frost the cake. Ingredients:
1 1/2 cups sugar |
1 cup vegetable oil |
2 eggs |
2 1/4 cups sifted cake flour |
1 teaspoon baking soda |
1 teaspoon table salt |
1 cup buttermilk |
1 teaspoon vanilla |
2 (1 ounce) bottles red food coloring |
1 tablespoon white vinegar |
1 (16 ounce) box powdered sugar |
1 (8 ounce) package cream cheese, softened |
1/2 cup margarine, softened |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. Cream sugar and oil.
3. Add eggs one at a time, beating well after each.
4. Sift flour three times (re-measure flour to get 2 1/4 cups after sifting - flour seems to grow after it's been sifted); add salt and baking soda to dry mixture.
5. Add 1/4 of flour and 1/4 of buttermilk to mixture. Beat well.
6. Repeat until all is incorporated.
7. Add vanilla and vinegar; beat well.
8. Slowly add food coloring, stirring by hand until well mixed.
9. Pour into three greased and floured (or just use the cooking spray designed for baking) 8-inch pans.
10. Bake 21-25 minutes, or until sides begin to pull away from pan; cool thoroughly on wire rack.
11. For frosting: cream together the margarine and cream cheese.
12. Gradually add the box of powdered sugar.
13. Add vanilla and mix well.
14. Spread evenly over cooled cake layers.
15. NOTE: This amount of frosting is a little sparse for me. I usually make an additional half batch to frost the cake. Hope you enjoy!
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