It is kind of a gory description for this delicious dessert, but as a mother of 4 boys – the red representing blood and the white frosting representing flesh. And as passed down family recipes go, it is tasty.
8
Servings
16
Ingredients
1
Comments
Ingredients
- ½ cups soften Butter #1
- 1 ½ cups Sugar #1
- 2 individual Egg
- 2 fluid ounces Food Coloring, Red
- 2 teaspoons Cocoa Powder
- 2 ½ cups Flour #1
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Vinegar
- 1 cup Buttermilk
- 1 teaspoon Vanilla #1
- 3 tablespoons Flour, All-Purpose #2
- 1 cup Milk
- 1 cup Sugar #2
- 1 cup Butter #2
- 1 teaspoon Vanilla #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, cream butter #1, sugar #1 and eggs.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, cream butter #1, sugar #1 and eggs.
- In another bowl, make a paste using the red food coloring and cocoa.
- Add the paste to the butter,sugar,egg mixture.
- Gradually mix in flour #1 and salt.
- In a separate bowl, stir baking soda and vinegar into buttermilk.
- Combine both bowls together.
- Lastly, mix in the vanilla #1.
- Bake at 350 degrees in 9″ layer pans for 30 minutes.
- Cool for 10 minutes in pan, then flip pans over onto cooling rack to cool the entire way.
- Cut each 9″ round in half to make double the layers.
- Prepare frosting: Blend flour #2 and milk together in a sauce pan & bring to a boil.
- Remove from heat and let cool.
- Cream sugar #2, butter #2 & vanilla #2 together, then add the flour/milk mix.
- Frost only the tops of each layer (not the sides).
- Keep refrigerated until ready to serve.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1/4 of cake Amount Per Serving
- Calories
- 774
- Total Fat
- 38g
- Saturated Fat
- 23g
- Trans Fat
- 1g
- Cholesterol
- 153mg
- Sodium
- 454mg
- Total Carbohydrates
- 101g
- Fiber
- 1g
- Sugar
- 66g
- Protein
- 9g
- WW Freestyle
- 36
1 Comment
Join the discussionOh my gosh, what a name for a delectable delight! My oldest sister made Red Velvet Cake, which is what this is, at Christmas every year for many years beginning in 1971, the first Christmas her husband was home after serving in Vietnam. He loved the cake and so did everyone else.Thank goodness it wasn’t called Flesh and Blood cake or I’m sure we would have missed out on its deliciousness all those years.