Our family has long been an fan of red velvet cake. I have had it more than once for my birthday. And now we have brought the cake back as part of our Christmas holiday tradition for the last few years. However, we modify the recipe from cake to either cupcakes or my favorite, bite sized cake balls.
Preheat oven to 350. Flour two 9 inch cake pans.
1/2 c Crisco
1 1/2 c sugar
Cream until fluffy, add 2 eggs, add one at a time to the batter, beat 1 minute. In a separate dish, mix 2 tbl unsweetened cocoa and 1/4 c red food coloring. Add to batter and mix well. Add 1 tsp salt. In separate dish, mix 1 c buttermilk and 1 tap vanilla. Add slowly into mixture, alternating with flour (2 1/4 c double-sifted flour). Combine 1 tbl vinegar and 1 tap baking soda. Mix into batter. Pour batter into cake pans, bake 25-30 min.
We actually use basic cream cheese frosting recipe instead, but here is the official one:
1 c milk
5 tbl flour
Carefully mix, cook on med-hi heat until think. Cool.
1 c butter, softened
1 c sifted powdered sugar
1 tsp vanilla
Beat together until fluffy. Add milk mixture slowly, maintaining fluffiness. Spread on cake or cupcakes.
To compile as CAKE BALLS:
Crumble cake in a large bowl and mix in frosting (we mix in a standard cream cheese recipe). Similar to making drop cookies, scoop spoonfuls and mold into balls. I prefer to freeze the balls for a few hours before dipping into melted chocolate. After dipping, place on parchment paper to set chocolate. Once chocolate is set, enjoy!