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The Fort Bend Foodie 02/13/13

By Denise Monroe

Okay folks, Valentine’s Day is tomorrow. For those of you last minute Lucy’s, here is a treat sure to put a smile on your sweetie pie. Nothing says Valentine’s Day like the traditional Red Velvet Cake. It’s chocolate and red – two things most associated with love. It’s as simple as that. As I mentioned last week, Betty Adams, wife of John Adams, inventor of Adams Best Vanilla Extract and food coloring, developed this recipe.

Red Velvet Cake
• ½ cup butter
• 1 ½ Cups sugar
• 2 eggs
• 1 tsp. Adams Best vanilla
• 3 level Tbs. cocoa
• 1 oz. Adams Red Food Color
• 2 ½ cups sifted cake flour’
• 1 tsp. each of salt and baking soda
• 1 cup buttermilk
• 1 Tbs. vinegar

Cream butter. Gradually add sugar, and cream until light and fluffy. Add eggs one at a time, beating vigorously after each addition. Add vanilla. Make a paste of cocoa and food coloring and blend in. Sift dry ingredients together and add alternately with buttermilk. Add vinegar with last half of buttermilk. Beat only until smooth. Bake in 3 prepared round cake pans for 20-25 minutes at 350 degrees, or until toothpick in the middle comes out clean. Cool 10 minutes, remove from pans and cool completely.

No-Cook Icing
• 1 lb. powdered sugar, sifted
• ½ cup butter
• ½ tsp. salt
• 1 Tbs. Adams Best vanilla
• 5 Tbs. Milk

Sift sugar. Blend well about ½ the sugar with shortening, and vanilla. Alternately add remaining sugar and enough milk to get a smooth spreading consistency.

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