I'm a new member of the blog, Diane's sister. I only rear my head now because I don't cook, at least nothing more then what a box of Shake 'N Bake offers or Hamburger Helper. But God love my family and my husband of 28 years, they never complain, they are happy to have a meal in front of them.
I also don't bake; I find it more hateful than cooking. The whole general idea of the kitchen and everything in is not something that interests me. However this one night, this one crazy night, I was reading a People magazine and I saw a Cake Boss recipe for a red velvet cake.... from scratch. I'm not even sure why I lingered on the page; normally I would have flipped it in disgust because why would I ever bake a cake, especially from scratch? I think the fact that it was a "red velvet" cake caught my eye. They seem to be really in style and sexy these days and since I like to stay hip and cool, I lingered. And then I thought, "Why Joanne, WHY can't you attempt something like this?"
And the non-baker in me responded, "I'll tell you why you silly bi-atch, because you don't own a mixer, cake pans or one single ingredient required for the mix". I wasn't going to be deterred. I tore the page from the magazine and threw it to the floor, determined it would happen. And then it became Bailey's birthday a few weeks later and I had to commit. And so I forged ahead to the grocery store with my list in hand. Visiting the baking aisle of the grocery store was like Jacques Cousteau visiting uncharted waters in the South Pacific. It was foreign and it was scary. I caught a premix for a red velvet cake out of the corner of my eye and I reached for it and stopped myself. NO, I was going to do this... and guess what, it turned out magnificent!! And P.S.- I borrowed my mother's cake pans and mixer but have since bought my own. So here's what you need.
1 1/4 c vegetable shortening
2 c sugar (it says additional for parchment, but I did not get parchment, I had to draw the line)
1 tbsp unsweetened Dutch-process cocoa powder (I used no name, it was fine)
4 1/2 tsp red gel food colour (I could not find the gel, I used liquid)
3 c cake flour
1 1/4 tsp fine sea salt (not sure why sea salt, but I didn't question the boss)
1 1/4 tsp baking soda
1 1/4 tsp pure vanilla extract
1 1/4 tsp white vinegar
3 extra large eggs
1 1/4 c buttermilk
Your favourite cream cheese frosting (I used Betty Crocker and thanked the Cake Boss I didn't have to make the icing from scratch too!)
1. Position rack in center of oven and preheat to 350 degrees F. Grease and flour 2 (9x2 in) round cake pans and set aside.
2. Beat shortening and next 8 ingredients in a large bowl (make sure it's LARGE!) with electric mixer on low speed until blended and then on medium-low for 1 min. Add eggs individually, beating one minute after each egg. (Prepare for the mix to fly all over the kitchen as mine did... it gets better when the buttermilk goes in)
Add the buttermilk in 2 portions, beating just until blended.
3. Divide batter between prepared pans. Bake 35 to 40 minutes or until cake begins to pull away from the sides.
4. Cool cakes on a wire rack for an hour... and this is where it says to put them on parchment paper, which I did not do, I threw them on a plate and iced it up!! If I could do this at the age of 50 with no baking experience, anyone can. So give it a try!!!