Frosting for Red Velvet Cake
From Recipes from our hearth, 1960
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 12. The excerpt below is the record exactly as published.
FROSTING FOR RED VELVET CAKE l cup coconut Il tsp. vanilla l cup sweet milk 2 tbsp. flour l cup butter or margarine l cup sugar 1 cup chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.