Red Velvet Cake Recipe

Ingredients

• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1/4 cup (2 ounces) red food coloring
• 3 tablespoons baking cocoa
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 1 tablespoon vinegar
• FLUFFY WHITE FROSTING:
• 1 cup milk
• 5 tablespoons all-purpose flour
• 3/4 cup butter
• 4 tablespoons shortening
• 1-1/2 cups sugar
• 2 teaspoons vanilla extract

Directions

• In a large bowl, cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine food coloring and cocoa; add to creamed mixture. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in vanilla and vinegar.
• Pour into two waxed paper-lined 9-in. round baking pans. Bake at 350° for 35 minutes or until toothpick inserted near center comes out clean.
• For frosting, whisk together milk and flour in a saucepan. Cook, stirring constantly, until thick (like paste), about 5 minutes. Cool. Place in a bowl with remaining ingredients. Beat at high speed until consistency of whipped cream. Frost one cake layer; top with second layer and frost entire cake. Yield: 12 servings.

Red Velvet Cake published in Grandma's Great Desserts Cookbook , p19