What is Red Cake? Apparently it’s the West Virginia version of red velvet.
To be exact, it’s hubby’s grandmother’s recipe.
Since 2007, his birthday cake had been my modified version of Paula Deen’s Grandmother Paula’s Red Velvet Cake.
But now that I’m officially part of the family, I got THE recipe. The one he grew up eating on birthdays.
He says I’m not allowed to share it here (and considering we’ve only been married 7 months, I don’t want to be excommunicated from the family quite yet).
I’ll give you a hint what makes it different: No cream cheese icing. WHAT?! Sacrilege, you say? So did I. But it’s not bad. Let’s just say the butter content makes Paula Deen look like Jillian Michaels.
All in all, I’d say it was a success. Happy birthday, hubby!
Nicole M. Markle 
This icing looks like it might be the version I grew up with (in Alabama) without cream cheese that my Mom swears by. She never makes the cream cheese version (which I have to admit I do like, as well). Since I’m not in your family, and can’t be excommunicated, I’ll risk sharing our version. I have no clue if it’s the same as yours, but it’s been a tradition for us.
FROSTING FOR RED VELVET CAKE
Mix together 2 T. cornstarch and 1 cup water, cook until thick. LET COOL! Mix 1 cup sugar and 1 cup butter and 1 t. vanilla. Beat until fluffy. Add to cooled cornstarch and beat until like whipped cream. Spread on cooled cake.
Thanks for the comment, Karen. Our recipes are similar, but the base of mine is whole milk thickened with flour. After doing some research, I learned that non-cream cheese icing is, in fact, traditional. It is quite tasty! — Nicole