I'm not a big dessert guy... my idea of dessert is another plate of the main course... but these two recipes have graced the Thanksgiving and Christmas tables for more years than I can count.
Hershey’s Red Velvet Cake
Hershey’s printed this recipe back in the ‘30’s It was a favorite back than and still is.
½ cup shortening
2½ cups sifted cake flour
1½ cups sugar
1 cup buttermilk
1 tbs. Vanilla
1 tsp. Salt
3 tbs. Cocoa
1 tsp. Soda
3 oz. Red food coloring
1 tbs. Vinegar
Cream shortening and sugar. Add eggs and vanilla. Beat well. In a separate dish, blend cocoa and food coloring; add to sugar mixture. Add flour, buttermilk and salt alternately. Mix soda and vinegar in cup and add. Bake in 2 8 inch pans, greased and floured at 350º for 30 to 35 minutes or until test is done.
Icing for Red Velvet Cake
½ cup milk
½ cup Crisco
2 tbs. Flour
½ cup white sugar
¼ cup butter
1 tsp. Vanilla
Cook milk and flour together until thickened. Set aside to cool. Mix butter, Crisco, sugar and vanilla then add milk and flour mixture. Beat together until creamy.
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Yummy
Recipe by Betty Scott
Crust
1 cup flour
1 cup chopped pecans
1 stick oleo
Mix together in bottom of 9 x 12 inch pan. Bake at 350 degrees for 15 minutes. Cool.
Filling
1 cup powdered sugar
1 8 oz cream cheese
1 cup Cool Whip
Beat cream cheese until creamy. Add powdered sugar and cool whip. Mix well. Spread over crust.
Topping
1 small package vanilla instant pudding
1 small package chocolate pudding
3 ½ cups milk
Mix until thickened. Spread over cheese layer. Spread cool whip over pudding. Refrigerate. For garnish, grate a Hershey bar over the Cool Whip,