COOK'S CORNER : LOVERS OF CAKE SEEING RED.

Byline: Natalie Haughton

In response to the reader who requested a recipe for a five-layer Red Devil Chocolate Cake a while back, more than 15 replies were received. Most were for Red Velvet Cake or Waldorf Astoria Cake, but the recipes appeared to be almost identical. Although the recipes made a two-layer cake, it's possible to make two batches of the cake batter and bake it in five round layer cake pans. Or you could split the two baked cake layers in half to make a four-layer cake, if desired.

Thanks to all who shared recipes.

Barbara Chesebrough of Northridge sent along the first recipe below, a variation from the ``Cakewalk,'' cookbook published in 1994. The second recipe - the one most readers shared - has appeared in this column previously. Head to the kitchen and indulge!

RED VELVET CAKE

The magic of food coloring turns this cake a vivid red. Some other magic gives it its sumptuous, velvety texture. The combination is a knockout.

CAKE:

2 1/2 cups all-purpose flour

2 tablespoons unsweetened cocoa powder 

1 teaspoon baking soda 

1/2 teaspoon salt

1 cup buttermilk 

1 tablespoon red food coloring (amount is correct)

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar 

3 large eggs

1 teaspoon vanilla

1 tablespoon white vinegar

FROSTING:

3 tablespoons all-purpose flour

1 cup milk

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 teaspoon vanilla

Grease and flour 2 (9-inch) cake pans.

For cake, in a bowl, sift together flour, cocoa, baking soda and salt. Set aside. Combine buttermilk and food coloring. Set aside.

In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, and beat until thoroughly combined. Alternately, add some of flour mixture, then some of buttermilk mixture, until all is incorporated. Add vanilla and vinegar and beat until a uniform color is achieved.

Spread batter evenly in prepared pans

Bake in preheated 350-degree oven 30 minutes or until a toothpick inserted in center of each layer comes out clean. Cool in pans 10 minutes, then turn out onto racks and cool completely.

For frosting, place flour in a small saucepan over medium-high heat and gradually whisk in milk. Continue to whisk constantly until mixture becomes thick and all small bubbles on top disappear. Remove from heat and cool to room temperature. (If in a hurry, place pan in sink and add cold water halfway up sides of pan. It will cool in minutes.)

In a mixing bowl, cream butter and sugar together until fluffy. Add vanilla and then cooled milk/flour mixture. Beat on high until frosting is consistency of whipped cream and sugar is dissolved. Do not overheat. Spread between layers and on top and sides of cake. Makes 1 cake.

From ``Cakewalk,'' by Robbin Gourley, Doubleday.

RED VELVET CAKE 1/2 cup butter OR solid vegetable shortening

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

3 tablespoons unsweetened cocoa powder

2 ounces red food coloring

2 1/2 cups sifted cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon baking soda

1 tablespoon vinegar

Ivory Frosting

In a large bowl of an electric mixer, cream butter and sugar. Add eggs and vanilla; beat well. In a separate bowl, blend cocoa and food coloring. Add to creamed mixture.

Combine flour and salt; beat into creamed mixture alternately with buttermilk. In a cup, combine baking soda and vinegar; beat into creamed mixture.

Spoon batter into 2 (9-inch) greased and floured round cake pans.

Bake in preheated 350-degree oven 30 to 35 minutes or until done. When cake is cool, frost with Ivory Frosting. Makes 1 cake.

IVORY FROSTING: In top of double boiler, combine 3 tablespoons flour and 1 cup milk to make a paste. Cook over boiling water, stirring frequently, 4 to 5 minutes, until mixture gets thick and custard-like. Remove from heat; cover immediately to prevent a top film from forming. Set aside to cool.

In a medium bowl of an electric mixer, cream 1 cup (2 sticks) butter, 1 cup sugar and 1 teaspoon vanilla. Combine with custard mixture, beating well until mixture reaches a good spreading consistency.

Sirloin tips with gravy In response to Bonnie Stanchfield's request for a sirloin tips with gravy recipe similar to the one that used be available in the freezer section from Kold Kist, Barbara Aro of Reseda sent along a recipe she developed. ``It was a favorite in our house years ago,'' wrote Aro, adding that while compiling a cookbook of family favorites, she came up with the following recipe.

SIRLOIN TIPS WITH GRAVY 1 1/2 pounds top beef sirloin, cut into bite-size pieces

2 tablespoons vegetable oil

1 box (2 envelopes) onion/mushroom flavor soup mix (Lipton Recipe Secrets)

2 cups water

1 jar (6 ounces) sliced mushrooms, drained OR about 8 fresh mushrooms

In a Dutch oven, brown beef pieces in hot oil. Stir in dry soup mix. Slowly stir in water. Bring to a boil, then reduce heat. Simmer, covered, about 1 hour or until tender, stirring occasionally. Add drained mushrooms.

Serve over rice, noodles or potatoes. Makes 4 servings.

Creamed dried beef Bill Pemberton of Sherman Oaks is looking for a recipe for creamed dried beef on toast like he used to eat in the service.

He's in luck

Here's a basic recipe with variations from ``The New Doubleday Cookbook.''

I made the dish a couple of years ago and used chipped beef in a jar from the supermarket, just as my mom did years ago. The beef was very salty, so be sure to taste and rinse it with water if necessary.

CREAMED CHIPPED BEEF ON TOAST  1/4 pound chipped beef

1/4 cup butter OR margarine

1/4 cup unsifted flour

2 cups milk

Pinch pepper

Salt

4 slices bread, toasted

Separate beef slices and tear into medium-size shreds; taste and if too salty, cover with boiling water and let stand 1 minute; drain well.

Melt butter in a saucepan over moderate heat, add beef and heat, stirring occasionally, 2 to 3 minutes until lightly frizzled. Off heat, blend in flour, then milk. Return to heat and cook, stirring constantly, until thickened and smooth. Add pepper and season to taste with salt if needed. Serve over toast slices. Makes 4 servings.

PARSLEYED CHIPPED BEEF: Just before serving, mix 2 tablespoons minced parsley into sauce mixture.

CREAMED CHIPPED BEEF AND MUSHROOMS: Prepare as directed, but just before serving, mix 1/2 pound thinly sliced mushrooms, lightly browned in a little butter, and 1 tablespoon minced parsley, into sauce.

CREAMED BEEF IN CHEESE SAUCE: Prepare as directed; add 1 cup shredded mild Cheddar cheese, 1 tablespoon Worcestershire sauce and 2 to 3 dashes hot pepper sauce to sauce mixture. Heat, stirring, until smooth. Serve over buttered noodles or toast.

From ``The New Doubleday Cookbook,'' by Jean Anderson and Elaine Hanna, Doubleday.

Can you help? If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

Does anyone have recipes for albondigas soup and salsa similar to those served at Sierra's restaurant in San Fernando (not Canoga Park)?

- Winnie Turner

Mission Hills

I've got a freezer full of pineapple guava pulp and would like to use it. Does anyone have any recipes for jam, marmalade, cookies, cakes, etc.?

- Shelley O. Smith

Granada Hills

MEMO: Cook's Corner welcomes recipe requests from readers. While we cannot reply to them individually, we will answer those of general interest in this column. Also, if you can help another reader with a recipe request, write to Cook's Corner, Daily News Food Department, P.O. Box 4200, Woodland Hills, Calif. 91365-4200. Please be sure recipes specify exact package sizes, can and pan sizes and baking times and temperatures.

Recipes printed are from the source indicated and have not been tested by the Daily News Food Department unless noted.