Angie’s Red Velvet Cake
I finally got to try red velvet cake! My sister, Angie, decided that she would bake some, since she’s always wanted to try it too. My knowledge of this pretty dessert is slim. Thank goodness for the Internet because it gave me some facts about the cake that I had no idea. Make sure to keep reading to find the recipe and see more delicious red velvet cake pics!
Some Quick Facts
- Beetroot is traditionally used in red velvet cake, but many now prefer food coloring since it is seen as more appealing.
- Foods were rationed during World War II, so bakers used boiled beets to boost the color of their cakes, including the red velvet cake.
- This cake was a signature dessert at the Waldorf-Astoria Hotel in New York City during the 1920s.
1 box yellow cake mix (without pudding)
Milk (substitute for water in cake mix)
2 Tbs. cocoa
1 tsp. vinegar
2 eggs (or amount cake recipe requires)
1 oz. red food coloring
1/2 C. vegetable oil
Cream Cheese Frosting:
box confectioners’ sugar
8 oz. cream cheese, softened
1/2 C. margarine, softened
1 tsp. vanilla
1/2 C. nuts, chopped (optional)
Preheat oven to 350 degrees. Mix ingredients thoroughly. Pour into two 8″ round pans or one 9″x13″ pan. Bake 30-35 minutes, until cake tests done. When cake is cool, frost with Cream Cheese frosting (see below). Frosting: In small mixing bowl, mix all ingredients thoroughly. Spread over cake.
So did it live up to my expectations? It actually kind of did. Of course, I’ll always be an ice cream cake girl, but I’m glad that I finally tried the red velvet cake. Another job well done for Angie!