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 BBS: The GWE BBS [ASV/CIN]
Date: 05-13-05 (14 19)             Number: 389
From: MORGANA #1 @13609*3          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Hershey's Red Velvet Coco      Conf: (37) Home Cooki
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RE: Looking for a recipe
BY: Vladimir Taltos #1 @9703 VirtualNET Thru Gateway #2 @16450

This recipe comes from a cookbook called "Best Recipes From the Backs of

Bottles, Boxes, Cans and Jars" by Ceil Dyer.  And this is what it says about

the Red Velvet Cake:

"In the Thirties money was scarce and luxuries were few.  No wonder this

economy-minded recipe from Hershey's Cocoa was a favorite then.  It still is!

Moist and rich tasting, it calls for only 1/2 cup of shortening and 2 eggs, but

it tastes as extravagant as any cake you've ever made"

1/2 cup shortening                     2 1/2 cups sifted cake flour
1 1/2 cups sugar                       1 cup buttermilk
2 eggs                                 1 tsp salt
1 tsp vanilla                          1 tsp soda
3 tbsp Hershey's Cocoa                 1 Tbsp vinegar
2 ounces (yes, ounces) red food colouring

Cream shortening and sugar.  Add eggs and vanilla.  Beat well.  In a separate

dish, blend cocoa and food colouring; add to sugar mixture.  Add Flour,

buttermilk, and salt alternately.  Mix soda and vinegar in a cup and add.

Bake in 2 - 9 inch cake pans, greased and floured, at 350 F for 30 - 35

minutes.  If desired, divide batter in 3 - 8 inch pans.  Let cool before

frosting.

NOTE:  A red paste colouring usually does a prettier job than some liquid

types.  They are available in some specialty shops or in cake decorating depts

of department stores.


Enjoy!

  /\/\
 /   /organa, Lady of Avalon