Entertaining with THE CHARLESTON SILVER LADY

For Southerners, there are few things more traditional than Red Velvet Cake. It seems to appear at all festive occasions, especially birthdays and during the holidays.

As the holidays are upon us, I thought I’d share this recipe with you as it simply looks like Christmas with its deep red interior blanketed in white icing.  

You can simply smooth the icing on or apply it in a decorative manner. Most families have a way they want it to look, which is as much a tradition as the cake itself.

I have seen it presented completely plain or decorated with candied fruit or berries. It is a show stopper when presented on a white, milk glass cake stand. If you have a crystal-handled cake knife, this is the time to get it out and use it.

The recipe I am sharing today is from Barbara Corley of Springdale.

I have been to her home on a number of occasions on the eve of a holiday celebration and have seen the layers of baked cake cooling on her dining room table while she makes the icing in the adjacent kitchen.  

Barbara’s children remember this special cake. Her love for them went into each batch of batter she made. They are all four grown now, but still anticipate her making this cake for them. Barbara’s grandchildren love this cake as well.  I remember her husband, Bitsy asking for seconds every time the cake was served.  Her son Chuck says this is the best cake he has ever eaten and that it is the icing that makes the cake!  

RED VELVET CAKE

½ cup butter (1 stick) 1½ cup sugar 2 eggs 2 cups all-purpose flour 1 cup buttermilk or add 1 teaspoon vinegar to

1 cup of sweet milk to make buttermilk ½  tsp. salt 1 heaping teaspoon baking soda 2 ozs. red food coloring (usually comes in 1 oz

size) 2 Tbsp. instant milk chocolate (NOT cocoa) 1 tsp. vanilla flavoring

Preheat Oven to 325 degrees. Blend butter and sugar, adding one egg at the time and blend well. Add flour and milk (alternating) and blend well. Add salt and baking soda. Add flood coloring. Add milk chocolate. Add vanilla flavoring. Pour into two 8 ½  inch BUTTERED round baking pans

Bake at 325 for about 20 minutes plus depending on your oven. Let layers cool completely before spreading with icing.

ICING: Heat together 1 cup milk, 3 tablespoons plain flour and a dash of salt. Cook over medium heat, stirring constantly, until it turns grayish or thickens a little. Remove from heat. Let cool completely. Add 1 cup of sugar, 1½ teaspoon vanilla flavoring, 1 cup of Crisco. Beat with mixer, then spread on cake layers.