Red Velvet Cake Of Urban Legend Fame Recipes
RED VELVET CAKE (OF URBAN LEGEND FAME)
Here is the Red Velvet Cake recipe, given to me by Urban Legend Master Jan Harold Brunvand (yep, the guy who wrote the books; a friend of mine). It's also known as the "$500 cake" or "Waldorf-Astoria Cake" - recipe distributed since the 1950s (at least) by the Adams Extract company of Austin, TX. It's just one version of this folkloric dessert, and a good one.
Provided by Julesong
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 19
Steps:
- Begin making the cake: cream shortening, sugar, eggs, flavors.
- Make a paste of cocoa and food coloring, add to first mixture.
- Alternately add flour and buttermilk.
- Mix soda and vinegar in small bowl; add to batter; blend.
- Bake in 3-9" or 10" pans for 20-25 minutes at 350 degrees; let cool completely
- Make frosting: cook milk, flour, salt, until thick; stirring constantly; let cool.
- Cream shortening and sugar very well; add flavors - combine with the first mixture; beat well.
- Cover cake with frosting.
- Tell legend while serving.
- Reference: Brunvand, "The Vanishing Hitchhiker," NY: WW Norton, 1981, 154-160; more information coming in Brunvand,"The Brain Drain and other Timely Tales" Urbana: Univ of Ill Press, 1999.
- The Adams products, of course, may be substituted if you do not live in Texas or nearby where they are sold.
- Note from Julie: for St. Patrick's Day, substitute *green* food coloring and make Green Velvet Cake! Or during Halloween, mix red and yellow to make orange.
CLASSIC RED VELVET CAKE
The "red" makes sense, but what about the "velvet" in Red Velvet Cake's iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that - check out our "Expert Tips" section for guidance.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
Nutrition Facts : Calories 800, Carbohydrate 76 g, Cholesterol 100 mg, Fat 10 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 52 g, TransFat 1 g
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