>> Wednesday, February 17, 2010
Tip: If you do this at home, measure large quantities into a separate bowl so if you lose count of all those 1/4 or 1/3 cups you can start over. We figured that out after a bad batch of cookies. We got to chatting while Jo measured out three cups of flour with a 1/4 cup measure and lost count.
It's a fun way to learn fractions, conversions, and also estimating. Sometimes I like to really throw Jo a curve ball - like make her use a 1/3 cup measure in a recipe that calls for 1/2 cup of something.
We made this red velvet cake for Valentine's Day and I thought I'd share the recipe. It's absolutely fabulous! Nom nom nom nom nom. . .
Grandma June's Red Velvet Cake
1 1/2 cups vegetable oil
1 1/2 cups sugar
1 cup buttermilk
1 teaspoon vinegar
1 oz. red food coloring
1 teaspoon vanilla2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa
Beat together the sugar and the oil. Add eggs and beat well. Add the rest of the wet ingredients and beat well. Sift the dry ingredients together. Add the dry ingredients to the wet and beat well. Pour into greased cake pans. Bake 30-35 minutes at 350 degrees.
My Mom always uses three pans but I only have two that match in size so mine is a two-layer cake. It works well both ways.
Cream Cheese Frosting
1 stick butter
1 8-oz. package cream cheese
4 cups powdered sugar
1 teaspoon vanilla
1 cup chopped nuts (optional)
Cream together the butter and cream cheese. Add the vanilla. Add the sugar and beat well. Stir in the nuts if you're using them. I love walnuts or pecans in the frosting, but Jo doesn't like them so we left them out this time.