Mimis Red Velvet Cake Recipes

Steps:

• Cream the shortening and sugar.
• Add the eggs and beat till smooth and well blended.
• Add the flour, cocoa, and salt to the above, alternately with the buttermilk, beating well after each addition.
• Add the vanilla and food coloring.
• Mix the baking soda and vinegar together and fold into the batter by hand; stir just enough to get it inches.
• Pour into a greased and floured angel pan and bake in a 350 degree oven for 30 minutes; can be baked in two layers also.

Steps:

• Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
• Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
• On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
• Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
• Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.

Steps:

• Preheat oven to 350°F Spray pans w/Pam Baking Spray or grease and flour two 9-in. cake pans; set pans aside.
• With electric mixer on medium speed, beat eggs, shortening and sugar until well combined. Add the food coloring and cocoa, mixing well. Add the butter and mix well.
• In a separate bowl, sift the cake flour & salt three times. Slowly add to creamed mixture. Add the buttermilk and mix well.
• In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. Once dissolved, add to batter and mix well.
• Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. Let layers cool completely on wire racks.
• While cakes are cooling, prepare frosting. Using an electric mixer, combine butter, vanilla & cream cheese until completely blended. Reduce mixer speed & gradually add sifted confectioners' sugar. Once completely blended, add chopped pecans, if desired.