Red Velvet Cake

If I'd had my way at our wedding, we would've had Red Velvet Cake. The problem, however, is that living in SW Minnesota, no one really knows too well how to make it. So we didn't have red velvet cake for our wedding, but when Karla from church asked if I could make a cake for an event at church, I figured this was a good opportunity to make a red velvet cake!

Not only did I decide I wanted to go out of my comfort zone and try something I never had before, but I decided to go VERY far out of my comfort zone and attack a book that has frightened me since I received it as a bridal shower gift 5 years ago to find the recipe.


I think a big part of what scares me about this book is the number after number after number of pages is devoted to scary-sounding topics such as "Chemical Leaveners", sifting of flour, and ENTIRE PAGE devoted to the handling, care, and temperature of EGGS!


However, I figured if I was going to make some Red Velvet cake, I needed to do it right! So nestled on page 173 of 'Chocolate Cake' by Michele Urvater I found this recipe.

Ingredients

2 1/4 C (10oz) cake flour Scant 1/2 C (1.5oz) unsweetened, nonalkalized cocoa powder 1 tsp baking powder 1/2 tsp salt 1/2 C solid (4oz) vegetable shortening, at room temperature 2 C (15oz) superfine sugar 3 large eggs 1 tsp vanilla extract 2 to 3 tsp red food coloring 1 Tbsp white or cider vinegar 1 C buttermilk 1 3/4 C (6oz) pecans, finely chopped Cream Cheese Chocolate Frosting, vanilla variation (p299)

After gathering the ingredients, I gathered up all the necessary utensils and supplies:

The Directions

1. Position a rack in the center of the oven and preheat to 350*F.  Lightly grease and flour two 9x2-inch cake pans, tap out the excess, and line the bottoms with parchment or greased and floured waxed paper circles.
2. Sift the flour with the cocoa, baking powder, baking soda, and salt twice, and set it aside.
   
3. With an electric mixer on low speed (or with a stationary mixer fitted with the paddle attachment), beat the shortening for 1 minute, or until light. 
   
   Slowly add the sugar, about 2 Tbsp at a time,
   and when all of it has been added, continue to beat on medium speed for 1 minute, or until the mixture has the consistency of wet sand.
4. Add the eggs one at a time, beating for 10 seconds between additions;
   
   then beat for 2 minutes, or until smooth. 
   
   Beat in the vanilla
   
   and red food coloring. 
   Stir the vinegar into the buttermilk.
5. With a large rubber spatula, fold the sifted ingredients into the batter in three additions,
   
   alternating with the buttermilk in two additions. 
   
   Beat with an electric mixer on low speed for 1 minute or until the mixture is smooth.
   
6. Transfer the batter to the prepared pans, smooth the tops, and rap the pans sharply on the counter a couple of times to break up any large air bubbles. 
   
   Bake for 35-45 minutes, or until a tester inserted in the center comes out dry.
   
   
7. Cool the cakes to room temperature in their pans on a wire rack.  Unmold and peel off the paper circles just before frosting.
8. Fold 1 cup of the pecans into the Cream Cheese (Chocolate) Frosting.  Frost the cake and sprinkle the remaining 3/4 cup pecans over the top.

STORAGE:  Keep in the refrigerator, under a cake dome or in an inverted large mixing bowl for up to 4 days; bring back to room temperature before serving.