Red Velvet Cake
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Red food coloring||3 Tablespoon|
|Unsweetened cocoa powder||2 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Baking soda||1 Teaspoon|
|For vanilla frosting|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
Lightly grease and flour two 9-inch cake pans; set aside.
Preheat oven to 350°F (175°C).
In a large mixer bowl, cream shortening and sugar.
Beat in eggs until light and fluffy.
Beat in cake flour alternately with buttermilk.
Make a paste of red food coloring and cocoa.
Add to batter and beat well.
Mix vanilla, baking soda and vinegar in a small bowl.
Sprinkle over batter and stir in.
Pour into prepared pans.
Bake 30 to 35 minutes or until done.
Cool in pans 10 minutes.
Turn out on wire racks.
Prepare Vanilla Frosting.
Frost between layers, side and top of cake.
Vanilla Frosting: Combine flour and milk in a small saucepan.
Beat with a whisk until smooth.
Stir constantly over low heat until thickened.
In a medium bowl, cream sugar and butter or margarine.
Beat in cooled flour-milk mixture until frosting is fluffy and resembles whipped cream.