Red Velvet Cake

Ingredients:

(Cake)

1/2 Cup of shortening
1 1/2 Cups of white sugar
2 Eggs
4 Tablespoons of red food coloring
2 Tablespoons of cocoa
1 Tablespoon of salt
1 Teaspoon of vanilla extract
1 Cup of buttermilk
2 1/2 Cups of Sifted all-purpose flour
1 1/2 Teaspoons of of Baking Soda
1 Tablespoon of distilled white vinegar

(Icing)

5 Tablespoons all purpose flour
1 Cup of milk
1 Cup of white sugar
1 Cup of butter (Room temp)
1 Teaspoon of vanilla extract


Cooking Directions:

1) Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans
2) Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
3) Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
4) Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
5) To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

Enjoy!

Red Velvet Cake Ingredients: (Cake) 1/2 Cup of shortening 1 1/2 Cups of white sugar 2 Eggs 4 Tablespoons of red food coloring 2 Tablespoons of cocoa 1 Tablespoon of salt 1 Teaspoon of vanilla extract 1 Cup of buttermilk 2 1/2 Cups of Sifted all-purpose flour 1 1/2 Teaspoons of of Baking Soda 1 Tablespoon of distilled white vinegar (Icing) 5 Tablespoons all purpose flour 1 Cup of milk 1 Cup of white sugar 1 Cup of butter (Room temp) 1 Teaspoon of vanilla extract Cooking Directions: 1) Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans 2) Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well. 3) Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point. 4) Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point. 5) To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool. Enjoy!