Chars Moist Red Velvet Cake Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Room-temperature eggs should be added one at a time, allowing each egg to blend into the shortening mixture before adding the next. Mix the cocoa and red food coloring in a separate bowl and stir into the shortening mixture. Combine the flour and salt. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Stir in vanilla extract. In another separate bowl, mix the vinegar and baking soda. Fold in the vinegar mixture while fizzing; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
• To make frosting: Cream together margarine and confectioner's sugar, then add vanilla extract. Beat until light and fluffy. Frost cooled cake and sprinkle with walnuts.

Steps:

• Red Velvet Cake:.
• Preheat the oven to 350 degrees F. Lightly oil and cocoa powder 2 (9 by 2-inch round) cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
• Cream Cheese Frosting:.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Yield: enough to frost a 3 layer (9-inch) cake.
• Frost the cake:.
• Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.

Steps:

• 1. Cream butter, sugar, and eggs until fluffy.
• 2.make a mixture of cocoa, food coloring, and applesauce.
• 3. add to creamed mixture.
• 4. Mix flour and salt and add to creamed mixture alternating with buttermilk.
• 5.add vanilla.
• 6. add soda to vinegar and gently fold into batter.
• 7. pour into 2- 9" greased cake pans.
• 8.Bake at 350 for 26-30 minutes.

Steps:

• For Cake: Mix together flour, baking soda and salt in a medium bowl; set aside.
• In a separate large bowl cream together the sugar, buttermilk, eggs and vegetable oil.
• Add the flour mixture to the buttermilk mixture and mix thoroughly with a wooden spoon; add vanilla, red food coloring and vinegar and mix well.
• Pour batter into a lightly greased and floured 13x9 baking pan.
• Bake in preheated 350 degree oven until done, 30-35 minutes or until cake tests done.
• Cool completely on wire rack and frost with cream cheese frosting.
• Cream Cheese Frosting: Mix together all ingredients until smooth.
• Add vanilla and mix well.
• Spread on cooled cake.