Homemade Red Velvet Cake l Creamy Icing l Cream Cheese Frosting - Margaret Ullrich

It's funny how recipes go in and out of style.

Fondues, quiches, muffins, cupcakes...

Yep, we've eaten through them all.

Red Velvet Cake is currently enjoying a renewed popularity.

It's not a new recipe.

It's just back in demand.

So it goes.

Some folks prefer a traditional icing.

Others like cream cheese.

I've included both recipes.

Some folks prefer to slice each layer horizontally.

Gives them 4 layers of cake.

Suit yourself... 

                        Red Velvet Cake

Preheat oven to 350º

Grease and flour 2  9 inch round pans

Sift together

2 Tablespoons cocoa

1 teaspoon salt

2 1/2 Cups flour

Stir together

1/2 Cup buttermilk

1 teaspoon baking soda

In a large mixer bowl place

1/2 Cup margarine

1 1/4 Cups white sugar

2 large eggs

Cream together.

Beat in

2 teaspoons red food colouring

1 Tablespoon vanilla

Add the sifted ingredients.

Stir in the combined buttermilk/baking soda mixture.

Add

3/4 Cup buttermilk

Beat until smooth.

Turn into prepared pans.

Bake 40 minutes.

After 5 minutes, remove from pans and let cool completely.

Creamy Icing

Place in a saucepan

5 Tablespoons flour

Add gradually, stirring constantly

1 Cup milk

Cook over low heat, stirring constantly, until thickened.

Let cool.

Beat together until light and creamy

1 Cup margarine 

1 Cup icing sugar

1 teaspoon vanilla

Beating well after each addition, add the cooked mixture, 1 Tablespoon at a time.

Spread over the cake layers and sides.

Cream Cheese Frosting

In a mixer bowl place

4 ounces cream cheese

2 Tablespoons cream

2 Tablespoons lemon juice

Beat well.

Add gradually

2 Cups icing sugar

pinch of salt

Add water or lemon juice if it's too thick.

Spread over the cake layers and sides.