Red velvet cake is an all-time favorite recipe that has a unique cooked frosting that's lusciously creamy.
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2 1/4 cups cake flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter, softened
1 (1-ounce) bottle red food color
2 large Land O Lakes® Eggs
2 teaspoons vanilla
1 cup buttermilk
1 teaspoon vinegar
2/3 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
2/3 cup sugar
2/3 cup Land O Lakes® Butter, softened
1/2 teaspoon vanilla
*Substitute 2 1/8 cups all-purpose flour.
**Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup. Let stand 5 minutes.
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
Combine cake flour, cocoa, baking soda and salt in bowl; stir to mix. Set aside.
Combine 1 1/2 cups sugar and 3/4 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy. Add food color, eggs and vanilla; mix well. Gradually add flour mixture alternately with buttermilk and vinegar, beating at low speed and scraping bowl often, until well mixed.
Pour cake batter into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
Combine milk, 2 tablespoons flour and 1/4 teaspoon salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture thickens and comes to a boil. Boil 1 minute. Remove from heat. Cover surface with plastic food wrap; cool at least 1 hour.
Combine 2/3 cup sugar, 2/3 cup butter and 1/2 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding cooled flour mixture and scraping bowl often, until light and fluffy. Frost cooled cake.
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