Red Velvet Cake
2 cups All-Purpose Flour
1 tsp. Baking Powder
1 tsp. Salt
3 tblsp. Cocoa Powder
¾ cup Canola (or Vegetable) Oil
1 tsp. Vanilla Flavoring
1½ cups White Sugar
2 whole Eggs
1 oz. Red Food Coloring
1 cup Buttermilk
1 tsp. Baking Soda
1 tsp. Vinegar
Preheat oven to 350 degrees.
Sift flour, baking powder, salt & cocoa powder together. Cream the oil and white sugar together
in a large bowl. Add the eggs and food coloring. Combine the buttermilk and baking soda and
then add to the oil/sugar mixture, alternating with sifted dry ingredients. Add vanilla flavoring and
vinegar to complete the cake mixture. Pour into a greased 13 x 9 x 2 cake pan and bake for 25 to
30 minutes.
Combine ¾ cup milk and ½ cup white sugar in a saucepan and bring to a boil for 1 minute.
Spoon evenly over cake while still hot ( poke some holes in the cake top first with a toothpick so it
soaks into the cake evenly ). Let the cake cool completely.
7-Minute Frosting
2 egg whites
½ cup clear Karo syrup
½ cup white sugar
1/8 tsp. Salt
1 tsp. Vanilla extract (preferably clear)
Place egg whites, Karo syrup and salt in the top portion of a double-boiler, begin beating mixture
with an electric mixer until partially mixed. Then place over rapidly boiling water and cook,
beating constantly with an electric mixer until frosting stands in peaks (about 5 minutes).
Remove from heat and beat about 2 minutes longer, adding the Vanilla extract and beating until
well-blended. Frost the cooled cake with the 7-Minute Frosting and serve.