I'm trying out cake recipes for this year's Volunteer Appreciation Tea at the Library. I love Cakewalk by Robbin Gourley, especially her personal stories about each cake, so I've picked three cakes to try before making the final version for April 28th: Hummingbird Cake, Walnut Cake with Chocolate Whipped Cream Frosting, and Red Velvet (or Hand-Me-Down Cake).The Red Velvet cake was good but not a winner. It seemed too dry for me; perhaps I overbaked it. In any event, the kitchen was a mess with all that red food coloring and red batter but I had fun making it and brought it to the neighbor's for an Easter dessert. The frosting recipe was questionable but it turned out delicious. Robbin Gourley's family have handed the recipe down for years.
Red Velvet Cake
Preheat oven to 350 degrees and flour two or three eight inch cake pans. (I used three).Sift together 2-1/2 c. flour, 2 T unsweetened cocoa powder; 1 t baking soda and 1-2 t salt. Set aside.
Combine 1 cup buttermilk and 1 T (yep, that's tablespoon) red food coloring and set aside.Cream together 1 cup butter and sugar, adding eggs, one at a time, and beat until thoroughly combined. Alternate the flour and buttermilk until it is all incorporated, adding the vanilla and the vinegar.
Spread the batter evenly into pans and bake for 20-25 minutes. Cool and in the pan ten minutes and then turn them out onto racks and cool completely.
For the frosting, place 3 T flour in a saucepan and slowly add 1 cup of milk, whisking in gently and cook the mixture until it is creamy. Cool surrounded by a pan of ice water or in the freezer. Cream 1 cup granulated sugar, 1 tsp. of vanilla extract and 1 cup of very soft butter. Add the cooled thickened milk and beat until the consistency of whipped cream.
Cream together 1 cup butter and sugar, adding eggs, one at a time, and beat until thoroughly combined. Alternate the flour and buttermilk until it is all incorporated, adding the vanilla and the vinegar.
I must say we added vanilla yogurt and chocolate sauce when serving.
