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RED VELVET CAKE MAKES ONE 8-INCH DOUBLE LAYER CAKE There are many versions of red velvet cake, but this is my favorite recipe. It is a delicious and festive cake for entertaining or a special occasion. I don't usually make a boiled frosting, but it works perfectly with this, and I believe it is traditional. Unfortunately, if you are allergic to red food dye you'll have to pass. But it can be made without the dye or you can find a source for natural red coloring. INGREDIENTS 1/2 cup unsalted butter, softened 1-1/2 cups sugar 2 eggs 2 tablespoons cocoa 1 ounce red food coloring 1 teaspoon vanilla Dash of salt 1 cup buttermilk 2 cups all purpose flour 1-1/2 teaspoons baking soda 1 teaspoon cider vinegar Boiled Frosting (recipe below) Preheat oven to 350° F. Grease and flour two 8-inch round cake pans. Cream butter, sugar and eggs. Make a paste of cocoa and food coloring. Add to creamed mixture. Add vanilla and salt to buttermilk. Add to creamed mixture, alternating with flour. Mix well. Mix baking soda with vinegar; fold into batter. Do not beat. Pour into prepared pans. Bake for approximately 25 minutes, or until cake tester inserted in center comes out clean. Remove from oven and place on racks. Cool slightly, about 5 minutes. Remove cakes from pans and place on racks until cooled completely. Frost with boiled icing. BOILED FROSTING 5 tablespoons flour 1 cup milk 1 cup unsalted butter, softened 1 cup granulated sugar 1 teaspoon vanilla Mix flour and milk in small saucepan. Boil over medium heat until thick, stirring constantly. Let stand until cool. Meanwhile, cream together the butter, sugar and vanilla. Add cooled flour mixture to the creamed mixture. Beat well until spreading consistency. Frost cake.

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