Red Velvet Sheet Cake

I LOVE, LOVE, LOVE, red velvet cake!! 

It is my all time favorite cake, and I like I have said, I am not a big fan of cake. 

If it is red velvet though, you can be sure that I will be having a piece.

I even found red velvet crepes on Pinterest! I will definitely will be making those around Valentine's day. Right along with the red velvet whoopie pies I made last year.

Now I used a cookie sheet for this cake. So I do suggest making this when you will be sharing it with friends.

 Unless you want to be like me and have a piece of cake for breakfast every morning. 

Well worth the calorie intake if you ask me.

Luckily, I did have some friends that had us over for dinner and share a love of red velvet cake like I do. So they gladly took some off my hands, they also enjoyed some for breakfast.

Red velvet cake is good for breakfast!

I did leave the cake in the pan, though I wish I was able to of gotten it out of the pan and then frosted it. If you are able to do that I would suggest it. My just didn't want to come out of the pan and I didn't want to risk it breaking into pieces.

I did try a new frosting with this cake, and I thought it went perfectly well with it! Don't be fooled by the ingredients, I highly suggest you try the frosting recipe.

 I think it will be my frosting of choice on all my red velvet cakes.

Red Velvet Sheet Cake

1 cup Shortening

1-¾ cup Sugar

2-½ cups Cake Flour

1-¼ teaspoon Salt

2 whole Eggs

1 cup Buttermilk

1 teaspoon Vanilla Extract

1 teaspoon Baking Soda

1-½ teaspoon Vinegar

1-½ ounce, fluid Red Food Coloring

1-½ teaspoon Cocoa Powder

Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.

Sift together cake flour and salt. Set aside.

In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.

In a separate small bowl, mix together cocoa and red food coloring. Set aside.

Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.

Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.

Recipe From: The Pioneer Woman

That's the Best Frosting I've Ever Had

5 Tablespoons Flour

1 cup Milk

1 teaspoon Vanilla

1 cup Butter

1 cup Granulated Sugar (not Powdered Sugar!)

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

Recipe From: Tasty Kitchen