Rose Velvet Cake
|Crisco||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lemon extract||1 Teaspoon|
|Orange extract||1 Teaspoon|
|Red food coloring||1 Ounce|
|Buttermilk||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Crisco||1⁄2 Cup (8 tbs)|
|Oleo||1 (At Room Temperature, About 1 Stick)|
Cream together the first 6 ingredients.
Sift flour, cinnamon and salt together; add alternately with buttermilk to creamed mixture.
Add vinegar and soda to the last part of buttermilk; add to batter & mix well.
Pour into 3 layers.
Bake at 350 degrees about 30 minutes, or until done.
Mix sugar, milk and flour; cook until thick as pie filling, stirring constantly.
Set in refrigerator to chill while making the cake.
After cake has cooled, finish icing by creaming Crisco, oleo and vanilla; add chilled mixture and whip until thick as whipped cream.
Spread on cake and sprinkle with coconut.