A Nice Biiig Piece
Grandma's birthday cake - a slightly retouched recipe from the July 1994 TV Guide article by Glenn Esterly that featured Chef Willard Scott. It's been a family favourite ever since!
TV Guide Red Velvet Cake
Prepared for a 1994 article by Glenn Esterly that featured Chef Willard Scott, and has been a family favourite ever since. The filling/frosting is not sweet, which is a nice change from the standard cream cheese frosting.
1 cup sugar
1/2 cup shortening
1 tbsp vanilla
2 tbsp red food colouring
3 tbsp hot coffee
4 tbsp cocoa
2 1/4 cups all-purpose flour
1 tsp sea salt
1 cup buttermilk
1 tbsp white vinegar
1 tsp baking soda
Frosting / Filling (makes more than you technically need, but pile it on - it is SO worth it):
12 oz cream cheese (I used a mixture of low-fat and regular), softened
1/4 cup shortening
1 tsp vanilla
1/4 tsp sea salt
2 cups powdered sugar, sifted
Preheat oven to 350 F. Grease two 9" round pans.
In a large bowl, cream sugar with shortening.
Add eggs and vanilla, beat well.
Make a paste of the food colouring, coffee and cocoa, add to above mixture.
Mix in half the flour and salt, then stir in buttermilk.
Beat in the remaining flour.
Mix vinegar and baking soda to combine well (it will foam, if it doesn't, you need new baking soda!). Add to the batter and blend well.
Bake 30 minutes. Cool completely and refrigerate 2 hours before filling and frosting.
Beat cream cheese, shortening, vanilla and salt together until well blended.
Gradually sift and beat in the icing sugar until it's all incorporated.
Place one cake round on a serving plate and cover with a thick layer of freshly made (so it's soft) frosting.
Place the second cake round on top and coat with a thin layer of frosting (i.e. the "crumb coat"). Chill until firm.
Finish frosting the cake and decorate as desired.