Red Velvet Cake

By LRay

Recipe Courtesy of My Aunt Bobbie Jean (White) Leonard.

Ingredients

• Cake:
• 1/2 Cup of SHORTENING
• 1 1/2 Cup SUGAR
• 2 EGGS
• 1 Teaspoon VANILLA EXTRACT
• 1 Teaspoon BUTTER EXTRACT
• 3 Heaping Tablespoons COCOA
• 2 1/2 Cups CAKE FLOUR
• 1 Cup BUTTER MILK
• 1 Teaspoon SALT
• 1 Tablespoon VINEGAR
• 1 Teaspoon BAKING SODA
• 1 1/2 Ounce ADAMS BEST CAKE COLOR
• Frosting for Red Velvet Cake:
• 3 Tablespoons FLOUR
• 1/2 Teaspoons SALT
• 1 Cup MILK
• 1 Cup SHORTENING
• 1 Cup SUGAR (granulated - not powdered)
• 2 Teaspoons VANILLA
• 1/2 Teaspoon BUTTER FLAVOR

Details

Servings 18
Preparation time 75mins
Cooking time 105mins

Preparation

Step 1

Cake:

Cream SHORTNEING, add SUGAR and cream until light and fluffy.
Add EGGS, one at a time, beating vigorously after each addition.
Add VANILLA and BUTTER flavors.
Make a paste of COCOA and FOOD COLORING and blend in.
Sift FLOUR and SALT together and add alternately with buttermilk.
Beat after each addition.
Mix SODA and VINEGAR and add to cake mixture.
Bake in 3 greased and floured (8 inch pans) for 20-25 minutes at 350 º or until cake tester comes out clean.
Cool 10 minutes in pans.
Cool completely before frosting.

Frosting:

Cook MILK, FLOUR, and SALT until thick; stirring constantly.
LET COOL.
Cream SHORTNEING and SUGAR very well, add FLAVORS.
Combine with first mixture; beat well. (Ready to ice 3 layer Red Velvet Cake).