Home Cooking With Tanya Galloway
Red Velvet Cake with Chocolate Frosting
2-1/2 cups cake flour (NOT SELF-RISING)
1/4 cup cocoa
1/2 tsp. salt
3 cups sugar (divided)
1/2 cup vegetable oil
1 bottle (1 oz) red food color
2-1/2 tsp. vanilla (divided)
1 cup buttermilk
2 tsp. white vinegar
1 tsp. baking soda
2 egg whites
1/4 cup cold water
1 tbsp. light corn syrup
2 oz. unsweetened (2 squares) chocolate,
melted and cooled
Heat oven to 350 degrees F.
Grease and flour two 9" cake pans.
In a medium bowl combine cake flour,
cocoa and salt; set aside. With electric
mixer on medium beat together 1-1/2 cups
sugar and vegetable oil. Beat in eggs one
at a time. Add food coloring and 1 tsp. vanilla.
Alternately beat in
flour mix and buttermilk,
beginning and ending with the flour mix. In a
small bowl stir together vinegar and baking soda;
beat into batter. Evenly divide batter into pans.
Bake 28-32 min., or until a wooden pick inserted in
center comes out clean. Cool pans on wire rack 10 min.
Carefully invert cakes onto racks; cool to room temp.
To make frosting:
In top of double boiler over simmering water,
beat on low speed...1-1/2 cups sugar, egg whites,
cold water and corn syrup. Beat until mix peaks stiffly
about 7 min., beginning on low speed, then to medium
then high. Add remaining vanilla and beat until
frosting is spreadable. With rubber spatula,
stir in melted chocolate, frost with metal spatula.
Refrigerate until ready to serve.
***That is it***
Tanya is the author of the cookbook Grandpa's
Kitchen with over 100 recipes for cakes, cookies,
desserts, pastries, puddings and pies!
Sample the Pumpkin Pie ,
& Lattice Apple Pie recipes from
The book is only $10.00 and all of the profits go
charity My Guardian Angels.
My Guardian Angels is a non-profit foundation
the needs of the elderly and less
fortunate families in the Tampa Bay Area.
To order your copy just email Tanya at email@example.com