|Side note: TERRIFIC idea for decorating Thanksgiving tables|
Tucked away in my recipe binder is this clipping from the San Jose Mercury Newspaper, July 29, 1987.
In the Reader's Exchange, someone had written in to request if any readers could submit her husband's favorite childhood dessert, red velvet cake. The paper said they received dozens of replies and several versions, but MINE was printed. How cool is that!?
Here is what I wrote when I sent my recipe in: "I couldn't resist looking through my old cookbooks for this...I am originally from Indiana and this was also MY favorite cake. My mother made it frequently for birthdays, even changed the color for St. Patrick's Day (as this is my younger sister's b-day). I sure hope it brings back wonderful memories for Cynthia's husband."
Without further adieu, here is my mother's recipe:
Red Velvet Cake
1 1/2 C sugar
1/2 C shortening
3 Tbsp. red food coloring
1 tsp. vanilla
1/2 tsp. salt
2 Tbsp. cocoa
2 C flour
1 C buttermilk
2 Tbsp. vinegar
1 tsp. baking soda
Cream sugar and shortening. Add eggs and beat in food coloring, vanilla and salt. Sift cocoa and flour. Alternately, add flour mixture and buttermilk, starting and ending with flour. Mix vinegar and soda and fold into the batter. Bake in two greased, floured layer pans 30 minutes in 350-degree oven. Cool; spread frosting of your choice between layers and over entire cake. Refrigerate.