RED VELVET CAKE

By DOBB

Ingredients

• FROSTING:
• 3/4 cup shortening
• 2 1/4 cups sugar
• 3 eggs
• 1 1/2 t salt
• 1 1/2 T cocoa
• 3 cups flour
• 1 1/2 cups buttermilk
• 1 1/2 t vanilla
• 2 1/4 oz red food coloring
• 1 1/2 t baking soda
• 1 1/2 t vinegar
• 2 cups milk
• 1/2 cup flour
• dash of salt
• 1 cup shortening
• 2 sticks margarine
• 2 cups sugar
• 2 t vanilla

Preparation

Step 1

Cream shortening and sugar. Add eggs. Sift salt, cocoa, and flour 3 times. Add flour mixture alternately with buttermilk to creamed mixture. Stir in vanilla and food coloring. Combine soda and vinegar and add to mixture. Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 30-35 minutes.

FROSTING:

PART 1: In saucepan combine milk, flour, and salt. Cook over low heat to pudding state. Set aside to cool.

PART 2: Cream shortening, margarine, and sugar. Add vanilla. Add cooled pudding mixture to creamed mixture. Beat with electric mixer until smooth. Spread on cooled cake layers. Keeps better refrigerated. Freezes.