Rose Velvet Cake Recipe
Ingredients
1 Cup Crisco
1 1/2 Cups Sugar
2 Eggs
1 Tsp. Lemon Extract
1 Tsp. Orange Extract
1 Oz. Red Food Coloring
1 Cup Buttermilk
2 Cups Flour
1 Tsp. Cinnamon
1/4 Tsp. Salt
1 Tsp. Vinegar
1 Tsp. Soda
Frosting:
1 Cup Sugar
1 Cup Milk
4 Tbs. Flour
1/2 Cup Crisco
1 Stick Oleo, at room temperature
1 Tsp. Vanilla Coconut
Directions
Cream together the first 6 ingredients.
Sift flour, cinnamon and salt together; add alternately with buttermilk to creamed mixture.
Add vinegar and soda to the last part of buttermilk; add to batter & mix well.
Pour into 3 layers.
Bake at 350 degrees about 30 minutes, or until done.
Mix sugar, milk and flour; cook until thick as pie filling, stirring constantly.
Set in refrigerator to chill while making the cake.
After cake has cooled, finish icing by creaming Crisco, oleo and vanilla; add chilled mixture and whip until thick as whipped cream.
Spread on cake and sprinkle with coconut.
Sift flour, cinnamon and salt together; add alternately with buttermilk to creamed mixture.
Add vinegar and soda to the last part of buttermilk; add to batter & mix well.
Pour into 3 layers.
Bake at 350 degrees about 30 minutes, or until done.
Mix sugar, milk and flour; cook until thick as pie filling, stirring constantly.
Set in refrigerator to chill while making the cake.
After cake has cooled, finish icing by creaming Crisco, oleo and vanilla; add chilled mixture and whip until thick as whipped cream.
Spread on cake and sprinkle with coconut.
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