Today's Case:
Lawrence's Bakery Mr Lawrence's Red Velvet Cake
Subject: Mr Lawrences Red Velvet Cake Recipies
From: Mike
Date: 4/3/2025, 1:42 PM
To: "phaedrus@hungrybrowser.com"
Think I found the recipe One of your readers requested.
Original request was 2-10-2012
From photo of recipe:
Lawrence's Bakery Red Velvet Cake
1/2 cup (3.4 ounces) shortening
1-1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp butter extract
1-1/2 ounces red food coloring
3 Tbsp natural unsweetened cocoa powder
1 tsp salt
2-1/2 cups sifted cake flour(carefully spoon & level - don't pack flour)
1 cup buttermilk
1 tsp baking soda
1 Tbsp vinegar
Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with
flour-added cooking spray. For a higher ratio of cake to frosting, use two 9x2
inch pans. You may also use three 8-inch pans. If you use three 8-inch or go
with two 9-inch, you will probably need to tack on about 4 minutes to the cook
time due to the batter being deeper. Using high speed of electric mixer, beat
shortening and sugar until creamy. Beat in eggs, vanilla extract and and butter
extract scraping sides of bowl occasionally. Make a paste of red food coloring
and cocoa powder, then stir that in. Or, stir the red food coloring and cocoa in
and then beat. When the batter turns red, stir in the salt and beat so that it's
very well mixed. Starting and ending with flour, add the flour and buttermilk
alternately to batter, stirring so that flour gets absorbed. Place the baking soda
in a little cup. Add the vinegar to the baking soda, then stir the fizzy vinegar
mixture into the cake batter to lighten it. Now, dump the cake batter into the
pans, dividing evenly. Bake for 20 minutes or until a wooden skewer inserted
in the center comes out with moist crumbs. Let cakes cool in pans on a rack
for 10 minutes. Flip out of pans and cool completely.
Note: If your oven runs hot, cook the red velvet cake at 325 degrees F.
The cakes will turn out dry if overcooked.
Phaed
