Red Velvet Cake

Velvet Cake

Serves 6

4 tablespoons butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/3 cup Flour Blend Number 1 (recipe follows)
1/2 cup and 1 tablespoon Flour Blend Number 3 (recipe follows)
4 teaspoons cocoa powder
1/2 plus 2 tablespoons buttermilk
3/4 teaspoon baking soda
3/4 teaspoon vinegar
1 recipe Velvet Cake Frosting (recipe follows)

Preheat the oven to 350 degrees and grease one 6-inch layer cake pan.

Beat the butter on medium speed until fluffy. Gradually add the sugar, beating well. Add the egg and beat until blended. Add vanilla and blend well.

In separate medium bowl, combine flour blends and cocoa powder.

Add flour mixture to creamed shortening, alternating with buttermilk. After each addition, beat on low speed until blended. Take off mixer and fold in baking soda and vinegar until combined. Pour into the prepared pan and bake for 20 to 25 minutes.

Cool completely before unmolding, cutting in half and frosting.

Red Velvet Cake Frosting

Makes enough for 1 cake

1 cup softened cream cheese
1 stick softened butter
1 cup confectioner's sugar
1 teaspoon vanilla extract
3 tablespoons cocoa powder

Cream the cream cheese and butter until light and fluffy.

Sift the sugar into the cream cheese mixture and blend thoroughly. Add vanilla and cocoa powder and mix until combined. Chill until needed, then whip to desired consistency. Spread over cooled cake - one layer in between the two layers of cake and one on top.

Flour Blend Number 1

Makes 5 1/4 cups

1 3/4 cups white rice flour
2 cups potato starch
1 1/2 cups tapioca starch

Combine all ingredients and store in 2-quart container.

Flour Blend Number 3

Makes 5 1/2 cups

3/4 cup white rice flour
4 cups potato starch
5 tablespoons xanthum gum

1/2 cup albumen Combine all ingredients and store in a 2-quart container.
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