Rose Velvet Cake Recipe
Ingredients
| Crisco | 1 Cup (16 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Eggs | 2 | |
| Lemon extract | 1 Teaspoon | |
| Orange extract | 1 Teaspoon | |
| Red food coloring | 1 Ounce | |
| Buttermilk | 1 Cup (16 tbs) | |
| Flour | 2 Cup (32 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Vinegar | 1 Teaspoon | |
| Soda | 1 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Flour | 4 Tablespoon | |
| Crisco | 1⁄2 Cup (8 tbs) | |
| Oleo | 1 (At Room Temperature, About 1 Stick) | |
| Vanilla | 1 Teaspoon | |
| Coconut | 1 Tablespoon |
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.
Chef
