Inner Chef

Enjoy your kitchen, your food and your inner chef

Grandma Collins’ Red Velvet Cake and Frosting

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Red Velvet Cake
2 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. cocoa
¾ cup oil
1 ½ cup sugar
1 (1 oz) bottle red color
2 eggs
1 cup buttermilk
1 tsp. baking soda
1 tsp. vinegar
1 tsp. vanilla
¾ cup milk
½ cup sugar

Sift flour, baking powder, salt, and cocoa.  In another bowl cream oil, 1 ½ cup sugar, add eggs  one at a time.  Beat well after each.  Add food color.  Mix until well blended.  Combine buttermilk and soda.  Mix well.  Add to oil/sugar mixture.  Add alternately with dry ingredients.  Add vinegar and vanilla.  Mix well.  Spoon into 2-9 inch round pans.  In preheated oven bake at 350 degrees for 25-30 minutes.  Combine milk and remaining sugar in sauce pan and bring to a boil.  Spoon evenly over each cooked layer.  Cool then frost.

Red Velvet Cake Frosting
1 (8 oz.) pkg cream cheese
½ cup oleo (butter)
1 tsp vanilla
1 pound powdered sugar
1 cup coconut
4-5 drops red food coloring

Combine cheese, oleo and vanilla.  Mix well. Add sugar gradually while beating.  Add ¾ cup coconut. Mix well.  Spread between cake layers, on sides and top.  combine remaining coconut with food coloring and sprinkle over cake.


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