Red Velvet Cake & Icing
This is one of my very favorite cakes. I started making this cake when I was in high school.
- 2 c. flour
- 1/2 c. shortening
- 1 1/2 c. sugar
- 1 c. buttermilk
- 2 1/2 t. baking soda
- 1 T. vinegar
- 2 eggs
- 2 oz. red food coloring
- 2 T. cocoa, level
- 1 c. milk
- 1 c. sugar
- 5 T. flour
- 1 1/2 sticks margarine
- 1 c. powdered sugar
Cream together shortening, eggs and 1 1/2 c. sugar.
Mix well, red food coloring and cocoa and add to creamed mixture.
Into the buttermilk, add 1 t. soda and 1 t. vanilla.
Sift 2 c. flour. Alternate flour and buttermilk into first mixture, beating until smooth.
Put 1 T. vinegar in a cup and add 1 1/2 t. soda. Fold into mixture by hand.
Bake at 350 degrees for 45 to 50 minutes.
Mix 5 T. flour and 1 c. milk in a saucepan and cook until very thick, stirring often so as not to burn milk. Put in refrigerator to cool. Make sure this mixture is completely cool before continuing.
Cream together 1 1/2 stick margarine with 1 c. sugar. Add cooled flour mixture and beat until fluffy. Add 1 t. vanilla and mix well.
If icing is not thick enough to spread nicely, add powdered sugar, but not more than necessary.