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Red
Velvet Cake
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The following recipe is taken from one of my grandmother's recipe cards dated
"Xmas 1973".
Red Velvet Cake
1/2 cup Crisco
1 tsp. vanilla
2 eggs
1 1/2 cup sugar
2 1 oz. bottles red food coloring
2 cups flour
1 tbsp. cocoa
1 cup buttermilk
1 tsp. baking soda
1 tbsp. vinegar
Cream Crisco and sugar together. Add vanilla and coloring and mix well. Add
eggs. Cream. Sift and measure flour with cocoa. Sift three times, add to first
ingredients along with milk. Last, fold in soda mixed with vinegar. Bake in 2
9-inch pans or loaf pan at 350 for 30 minutes. Top with Waldorf Icing (below).
Cover with coconut.
Note from Grandma: I use Philadelphia Cream Cheese to give my icing a little
sour taste and bake in loaf pan.
Waldorf Icing
1/4 cup flour
1 cup sugar
1 cup milk
1/2 tsp. salt
1/2 cup Crisco
1 tsp. vanilla
1/2 cup margarine
1 cup margarine
Cook flour and milk to pudding stage. Set aside to cool. Cream margarine, Crisco,
add sugar, salt, and vanilla. Cream well. Add cooked mixture and beat until
fluffy. Will look like whipped cream. Top with coconut.
Grandma died over twenty years ago. No one in the family can remember how she
added the Cream Cheese, only that she did. I hope this recipe helps you indulge
that chocolate desire and makes a memorable impression on all you serve.
* * *
Twenty
six years ago, I remember sitting in my grandmother's cramped trailer,
balancing a napkin on my lap and inhaling the new dessert she presented.
It was such a hit, several weeks later, my eight-year-old brother begged
our mother to make the Red Devil Cake. While many will know it
today as a Red Velvet Cake, my family knows it as the former.