Wednesday, October 18, 2006
Red Red Cake
Our traditional "birthday" cake on Minnesota Mom's side of the family. I have been known to substitute a boxed mix in a pinch (Duncan Hines being the preferred brand), but I always make the frosting from scratch!
1 C. butter
1 1/2 C. sugar
1 tsp. vanilla
1 2-oz bottle red food color
2 T. unsweetened cocoa
2 1/2 C. cake flour
1 tsp. baking soda
1 C. buttermilk
1 tsp. vinegar
Cream butter; slowly add sugar and eggs. Add vanilla.
In a separate bowl, make a paste out of the food coloring & cocoa. Blend into the butter mix. Add buttermilk and baking soda to the wet mix. Add vinegar; fold in flour.
Grease and flour one 9 x 13 pan or 2 8" round pans. Bake for 20-25 minutes or until a toothpick comes out clean.
Whisk 1 1/2 C. milk with 1/2 C. all-purpose flour. Cook on low until thick. Cool. In bowl cream 1 C. butter with 1 1/2 C. sugar. Add 1 tsp. vanilla and 1 tsp. almond extract and a pinch of salt. Add flour until light & fluffy.
*It is very important that your butter not be too warm when you add the flour. Your frosting will curdle! I like to refrigerate the butter & sugar after blending them for a spell and have much better luck when I do so.
This frosting is well worth the extra effort--it makes the cake!
May all your family birthdays be blessed,