Dear Margery.
>What's "Silk brand cake flour"? or its UK equivalent? I think any cake flour would do. It is sifted finer than all purpose flour. >Is Crisco a kind of fat? what kind? is there a UK equiv.? It is a popular US brand name vegetable shortning. i.e. homogenized veggie oil. In the icing, 6 Tbsp Butter would be 3 oz. by weight. >And what volume is a cup? or what weights are a cup of flour, a cup of shortening, and a cup of sugar? All US measurements are volume in fluid oz. 8 fluid oz. is a cup. There are 4 Tablespoons in 1/4 cup or 2 fluid oz., so that would be 1/2 oz to 1 Tablespoon (Tbs) There are 3 teaspoons(tsp) in a tablespoon. You really need a US standard set of measuring spoons.:-) My Scottish Cookbook by Ena Baxter has a conversion chart that says; 1 average British teacup = approximately 1 level American standard cup (but the teacups that came with my dinner set only hold 5 oz., not 8, so what size is an average British teacup?) 1 average British rounded tablespoon = approximately 2 level American standard Tablespoons 1 average British rounded teaspoon = 2 level American standard teaspoons This Red Velvet Cake recipe has been floating around for decades, but I have never made it. It sounds to me like a basic Chocolate cake recipe with red food coloring added. I have eaten it and it is very good - the buttermilk makes it moist, and it is colorfull for holidays when you want a red touch. Louise in Central Virginia [EMAIL PROTECTED] To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
