Red Velvet Sheet Cake with Classic Red Velvet Frosting

I must give credit to the Pioneer Woman for this fantastic recipe. I changed it a little bit, but I will give her original recipe with my changes in parenthesis. I was watching her cook yesterday and I jumped up and ran to the kitchen as soon as she showed this recipe because it looked so yummylicious! I was not disappointed! You never are with Ree’s recipes. She is one fantastic cook with the most beautiful Kitchen Aid ever!

Sheet Cake:
Nonstick spray
2 1/2 cups cake flour (I used regular flour and didn’t beat anymore than necessary)
1 tsp. salt
1 cup buttermilk (I made my own sour milk with vinegar and milk)
1 tsp. vanilla
1 tsp. baking soda
2 eggs
1 1/2 tsp. vinegar
1 1/2 tsp. cocoa powder
1 1/2 fluid ounces red food coloring (I just squirted some in without measuring)
1 cup shortening
1 3/4 cup sugar

Classic Red Velvet Frosting:
1 cup whole milk
5 Tbsp. flour
1 tsp. vanilla
2 sticks unsalted butter (I used salted butter)
1 cup granulated sugar

Sheet Cake:
-Preheat oven to 350 degrees.
-Spray a large 12 x 18 sheet cake pan.
-Sift cake flour and salt. (I just mixed flour and salt with a spoon).
-In a mixing bowl, combine buttermilk, vanilla, baking soda and eggs. Add vinegar. Set aside.
-In a small bowl, combine cocoa and food coloring. (I added this at the end by just putting it into the batter).
-In Kitchen Aid, cream together shortening and sugar until fluffy.
-Alternate adding the flour mixture and the buttermilk/egg mixture until combined.
-Pour the red mixture and beat until combined. (Again, I just added cocoa and food coloring here and didn’t premix).
-Pour batter into prepared pan and bake 20-25 minutes until toothpick comes out clean.

Classic Red Velvet Frosting:
-In a medium saucepan, combine milk and flour. Whisk constantly until thick.
-Remove from heat and allow to cool.
-Add vanilla and combine.
-In Kitchen Aid, cream butter and sugar until light and fluffy.
-Add the cooled milk mixture and beat very well. (Ree says to beat the living daylights out of it!)
-It should be fluffy and light, similar to whipped cream.
-Spread frosting onto cooled red velvet cake.

Red Velvet Cake

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