MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Velvet Cake
Categories: Cakes, Desserts, Chocolate
Yield: 14 servings

1/2 c Butter; softened
1 1/2 c Sugar
2 lg Eggs, room temperature
2 (1 oz) bottles red food
- coloring
1 tb White vinegar
1 ts Vanilla extract
2 1/4 c Cake flour
2 tb Baking cocoa
1 ts Baking soda
1 ts Salt
1 c Buttermilk

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1/2 c Cold water
1 tb Cornstarch
2 c Butter; softened
2 ts Vanilla extract
3 1/2 c Confectioners' sugar

Set oven @ 350oF/175oC.

Cream butter and sugar until light and fluffy, 5-7
minutes. Add eggs, 1 at a time, beating well after each
addition. Beat in food coloring, vinegar and vanilla. In
another bowl, whisk together flour, cocoa, baking soda
and salt; add to creamed mixture alternately with
buttermilk, beating well after each addition.

Pour into 2 greased and floured 9-in. round baking pans.
Bake until a toothpick inserted in the center comes out
clean, 20-25 minutes. Cool layers 10 minutes before
removing from pans to wire racks to cool completely.
Trim 1/4" off top of each cake layer; crumble trimmings
onto a baking sheet. Let crumbs stand at room
temperature while making frosting.

For frosting, combine water and cornstarch in a small
saucepan over medium heat. Stir until thickened and
opaque, 2-3 minutes. Cool to room temperature. Beat
butter and vanilla until light and fluffy. Beat in
cornstarch mixture. Gradually add confectioners' sugar;
beat until light and fluffy. Spread between layers and
over top and side of cake. Press reserved cake crumbs
into side of cake.

Val Goodrich, Philadelphia, PA

Makes: 14 servings

RECIPE FROM: https://www.tasteofhome.com

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