*  Exported from  MasterCook  *
 
                        RED VELVET CAKE WITH HISTORY
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   c            Cake flour
    1       t            Baking soda
    1       t            Salt
      1/4   c            Baking cocoa
    1 1/2   c            Sugar
    1 1/2   c            Oil
    2                    Eggs
    2       ts           To 1 oz of red food color
    1       t            Vanilla
    1       t            White vinegar
    1       c            Buttermilk
                         Frosting:
    1       pk           8 oz cream cheese
    1                    Stick butter
    1       lb           Box powdered sugar
    1       t            Vanilla
                         Milk as needed
 
   Red velvet cake also known as the $100 dollar cake,
   $200 dollar cake, or Waldorph Astoria Cake is only a
   legend  as is the Nieman Marcus cookies and all are
   examples of a legend that pits institutions against a
   consumer who feels he/she has been unfairly
   charged.The recipe is a grass roots recipe not an
   institutional one.
   
   James Beard outlines in his American Cookery that
   there is really 3 varieties of red velvet cake,
   recipes being different in the use of butter,
   vegetable shortening ( crisco ) and oil.Most all call
   for cake flour and buttermilk, baking soda and vinegar
   for the leaving process.
   
   The redness of the cake comes from red food color
   despite the chemical reaction of baking soda, vinegar
   , buttermilk and cocoa which cause a reddish brown
   color, not red in the cake.
   
   This cake is moist and red with a velvety texture and
   the flavor nondistinctive as is most red velvet cakes.
   Red Velvet cake is also cultural as recipes differ in
   community cookbooks accross America even as to the
   type of frosting for the cake. The moistest cake is
   one made with oil and cake flour.The amount of food
   color is up to you.Start with 2 teaspoons as a base.
   
   The above recipe comes from:“ Celebrating Our Mothers'
   Kitchen”, a fundraising cookbook published by The
   National Council for Negro Woman.
   
   Preparation: Grease and flour 2, 9 inch pans and line
   with paper.In a large bowl combine flour, baking soda,
   cocoa and salt. In another bowl with mixer at low
   speed or spoon  beat sugar and oil until blended. Add
   eggs, one at a time to blend well.Blend in food color,
   vanilla and vinegar.Scape bowl down with spatula.
   Alternately blend in  flour mixture and buttermilk,
   using about 1/3 each time and scraping bowl down at
   least twice. Do not beat on high or cake will be
   tough.Pour into prepared pans and bake in a preheated
   350 degree oven 20 to 25 minutes or tested done with
   toothpick.Cool on racks 5 minutes and remove from pan
   and cool completely.Frost layers when cold.Beat cream
   cheese until softened and smooth. Add butter and
   continue to beat till softened. Beat in sugar a little
   at a time and then vanilla.If too thick blend in cold
   milk a tablespoon at a time till desired consisitency.
  
 
 
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