Razorback Cake
This Razorback Cake is a twist on a traditional Red Velvet cake with a cooked frosting and coated in coconut. An addicting cake for sure!
Servings: 14 slices
Calories: 467kcal
Ingredients
Cake:
- 1/2 cup shortening
- 1 1/2 cup sugar
- 2 eggs
- 2 oz red food coloring
- 1 tsp vanilla
- 1 tsp cocoa
- 1 tsp salt
- 2 cup flour
- 1 cup buttermilk
- 1 tsp baking soda
- 1 Tbs vinegar
Frosting:
- 1 cup milk
- 1/2 cup flour
- 1 cup sugar
- 1 cup shortening
- 2 tsp vanilla
- 1 cup coconut
Instructions
- Pre-heat oven to 350.
- Butter and flour 2 9" round pans or a 9x13 in pan. In large bowl cream together your sugar and shortening, add food coloring, eggs and vanilla.
- In another bowl sift together your flour, cocoa and salt.
- Alternate adding your flour mix and buttermilk to your sugar mix and beat until smooth.
- In small bowl mix together your baking soda and vinegar and add to your batter.
- Spread batter into desired cake pan and bake for 30 minutes or until center is set and toothpick comes out clean.
- Meanwhile to make frosting, in small saucepan on stove mix together your milk and flour and cook on medium until thick.
- Set aside to cool.
- In large bowl cream together your sugar and shortening until light and fluffy.
- Add your cooled milk mixture and continue beating until fluffy again.
- Stir in your vanilla. Spread onto cake, top with coconut and serve!
Nutrition
Calories: 467kcal | Carbohydrates: 55g | Protein: 4g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 293mg | Potassium: 99mg | Fiber: 1g | Sugar: 38g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1.3mg