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Measurements

Red Velvet Cake

Cake:
2 1/2 c All-purpose flour
3 tb Unsweetened cocoa
1 ts Baking soda
1/2 ts Salt
1 c Buttermilk
1 tb Red food coloring
1 c Unsalted butter; softened
1 1/2 c Sugar
3 lg Eggs
1 ts Vanilla extract
1 tb White vinegar

Frosting:
3 tb All-purpose flour
1 c Milk
1 c Unsalted butter; softened
1 c Sugar
1 ts Vanilla extract

Cake:
Preheat oven to 350. Grease and flour two 9 inch cake pans. Sift together flour, cocoa, baking soda and salt. Set aside. Mix together butter, milk and food coloring. Set aside. In mixing bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture until all is well blended. Add vanilla extract and vinegar. Beat until very well mixed and color is even. Spread batter evenly in pans and bake 1/2 hour or until toothpick inserted into center of layers comes out dry. Cool in pans 10 minutes. Turn out onto racks and cool completely.

Frosting:
Put flour into a saucepan over medium high heat and slowly whisk in milk. Whisk constantly until mixture becomes thick. Remove from heat and cool to room temperature. (you can place pan in a bowl of ice water to cool more quickly.) Cream butter and sugar together in mixing bowl until fluffy. Add vanilla extract and then the cooled milk mixture. Beat on high until frosting is the consistency of whipped cream and all the sugar is dissolved. Be careful not to overwhip. Frost between layers and sides and top of cake.


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