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Red Velvet Cake with Cornstarch Icing

Kraft Memeber Recipe
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Makes: 2-8 inch cake pans or 1 9"x13" Total Time: 1 hr
Category: Desserts Sub Category: Cakes

what you need
  • CAKE
  • 1/2 cup Crisco
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tablespoons cocoa
  • 2 oz. red food coloring = (2 small bottles)
  • 1 cup buttermilk
  • 2 1/4 cup cake flour
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 tablespoon vinegar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 cup Crisco
  • 1 cup sugar
  • 2 teaspoon vanilla
make it
Cream Crisco, sugar and eggs. Make a paste of cocoa and food coloring and add to creamed mixture. Add buttermilk, flour, salt and vanilla. Mix baking soda and vinegar in a separate cup and blend into mixture (Don’t Over Beat).

Put into 2 each flour/greased 8" cake pans or 1 each 9"x13" pan. Bake 24 to 30 minutes at 350°F.

Cook cornstarch, salt and milk until thick (stir constantly). Let thickened mixture cool or place in fridge for 30 minutes. Cream Crisco, sugar and vanilla until fluffy (about 5 minutes). Add cornstarch and beat until fluffy.
This is a rich recipe in color and taste.
Excellent for the Holidays.
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