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Red Velvet Cake with Chocolate Truffle Frosting
2 1/2 cups flour 1 tsp salt 1 cup buttermilk 1 tsp vanilla 1 tsp baking soda 2 whole eggs 1 1/2 tsp vinegar 1 1/2 tsp cocoa powder 1 1/2 ounces red food coloring 1 cup shortening (I used margarine) 1 3/4 cup sugar
Combine flour and salt and set aside
Combine buttermilk, vanilla and baking soda. Add in eggs, one at at time, beating after each addition. Add in vinegar and mix well. Set aside.
Combine cocoa powder and food coloring. Set aside.
Cream shortening and sugar until creamy. Add in flour mixture alternating with egg mixture. Mix until well incorporated.
Add in red cocoa mixture and mixture until everything is combined and the batter is a uniform color.
Pour batter into a prepared sheet cake pan, and bake at 350 for 20-25 minutes. Allow to cool before frosting.
Chocolate Truffle Frosting:
1/2 cup butter, softened 8 oz chocolate chips 1 cup heavy cream 2 cups or more of confectioner's sugar
Place chips and butter in a mixing bowl.
Heat cream over medium heat until boiling. Pour over chocolate and butter and allow to sit until everything is melted. Beat with mixture until everything is combined. Gradually add confectioner's sugar until frosting is desired texture. Frost cooled cake.