Food and Garden Dailies started as a way to record my family's favorite recipes. It has come in handy many times when I'm asked for a recipe. I simply email a link to the blog! But I couldn't just stick to recipes. The kitchen is tied to the garden in so many ways...and so I let you into my ever changing garden as well.

If you're interested in my all-time favorite recipes, check out this post first: My Favorite Recipes

Tuesday, January 24, 2012

Red Velvet Cake

Pin It Red Velvet Cake (aka Brian's Red Cake)

The first time I made this recipe was when I was in college.  I was dating my now-husband, Brian.  I'm pretty sure it was November 11, 1988, because  I made it with his sister, Sheila, for his 22nd birthday.  We surprised him with it in the middle of the the actual time of his birth.  In hindsight, that wasn't the smartest thing to do.  But he still married me!

The recipe is an old family original, that has been in his family for several generations.   However, when I say "original" you'll see that there's really nothing original about it.  As I searched through many online versions of Red Velvet cake, it's a pretty typical recipe.  In fact, there are near identical ones to it all over the place.  When looking at all the recipes, there was a wide discrepancy regarding the amount of cocoa to use.  Some (like this one) use just a couple teaspoons.  Others use up to a quarter cup.  Though I've tasted many over the years, I stick with making this one, because 1) it's darn good. And, 2) it has a history.

Before 1988, I don't think I'd ever heard of, nor tasted, a Red Velvet cake.  I'm thinking that like all classics, it was experiencing a lull, only to be fully revived by a new generation.  In fact, for years, I called it "Brian's Red Cake" not even knowing that it was a Red Velvet cake.  Silly girl.

Brian's Red Cake

Combine and let stand:
     1 tsp baking soda
     1 tsp vinegar

     1 1/2 C sugar
     1/2 C shortening
     2 eggs

Mix in a small, separate bowl.  Then add to the sugar mixture:
     2 tsp cocoa
     2 1/2 C cake flour
     1 tsp salt

     1 tsp vanilla

Mix in the baking soda/vinegar.
Pour into 2 9" pans.
Bake for 30 minutes in a 350 degree oven.
Top with cream cheese frosting.

Cream Cheese Frosting

Blend well:
8 oz softened cream cheese
4 TB softened (NOT melted) butter
2 C powdered sugar
1 tsp real vanilla extract
1/2 tsp lemon extract

1 comment:

Anonymous said...

I think you missed the red food color??? Or you don't need it in this recipe.