Red Velvet Cake Recipe

Red Velvet Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon salt
2 1/2 cups sifted cake flour
1 cup buttermilk
3 tablespoons red food coloring
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar

Vanilla Frosting:
1/3 cup flour
1 cup milk
1 cup sugar
1 cup butter or margarine
1 tablespoon vanilla extract

Preheat oven to 350°F.

Lightly grease and flour two 9 inch cake pans. Set them aside.

In large mixing bowl, cream shortening and sugar together well. Beat in eggs until light and fluffy. Add salt. Beat in cake flour alternately with buttermilk. Make a paste of red food coloring and cocoa. Add it to the batter and beat well. Mix vanilla, baking soda and vinegar in a small bowl. Sprinkle over the batter, then stir in.

Pour into the prepared pans. Bake for 30 to 35 minutes or until done when inserted with a toothpick. Cool in pans for 10 minutes. Turn out on to wire racks and let cool completely.

Prepare vanilla frosting (below). Frost between layers, side and top of cake.

Combine the flour and milk in a small saucepan. Beat with a whisk until the mixture is smooth. Stir constantly over low heat until thickened. Cool. In medium bowl, cream sugar and butter or margarine. Add vanilla. Beat in cooled flour/milk mixture until frosting is fluffy and resembles whipped cream.

• Powdered cocoa looks great sprinkled over the vanilla icing. Put the cocoa in a small strainer and tap the side as you pass it over the cake.

• Decorate with maraschino cherries on their stems. Just make sure the cherries are dried so they don't discolor the icing with their juice.