Recipe - Red Velvet Cake (Mf)

2 cup Cake flour, sifted
1 teaspoon Ground cinnamon
1 One half teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
One half cup Unsweetened dutch cocoa
One fourth pound Unsalted butter, at room
temperature
1 One half cup Sugar
3 Eggs, lightly beaten
1 teaspoon Vanilla
1 teaspoon Vinegar
1 cup Buttermilk
1 tablespoon Red food coloring, dissolved
in
2 tablespoon Boiling water
1 Recipe boiled icing (see
recipe)
1/3 cup Flaked dried coconut,
optional

Preheat the oven to 375 degrees. Lightly butter and flour two 9inch cake
pans. Shake off excess flour.

Resift the cake flour with cinnamon, baking powder, baking soda, salt and
cocoa.

Cream the butter and sugar with an electric mixer until light and fluffy.
Add the eggs and vanilla and mix until incorporated. Combine the vinegar,
buttermilk and red food coloring.

Alternately add buttermilk and flour mixture to the creamed butter,
stirring well after each addition. Transfer the batter to the prepared cake
pans and bake for 25 to 30 minutes or until a toothpick, when inserted in
the middle, comes out dry. Remove the cakes from the oven and cool in the
pans for 5 minutes. Remove from the pans and transfer to a cake rack to
cool. When thoroughly cool, brush off the crumbs and ice with a boiled
icing of your choice and dust with coconut if you wish. Yield: 12 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MCRecipe Digest V1 #348

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6770

From: 4paws@netrax.net (ShermeyerGail)

Date: Fri, 20 Dec 1996 17:35:17 0500