Red Velvet Cake  

Cake-

½ Cup shortening

11/2 Cup Sugar

2 eggs

2 ounces Red Food coloring

2-3 Tablespoons Cocoa

2 ¼ Cups Cake Flour

1 teaspoon salt

1 teaspoon baking soda

1Cup buttermilk

1 teaspoon vanilla

1 teaspoon vinegar

Cream shortening, sugar and eggs.  Make a paste of the food coloring and cocoa and add to cream mixture.  Sift together flour, salt and baking soda and add alternately with buttermilk to creamed mixture.  Stir in vinegar and vanilla.  Do not beat. Pour into 2 greased and floured 9 inch round cake pans.  Bake at 350* for 20 to 25 minutes.

Frosting

1 Cup Milk

3 Tablespoons Flour

A pinch of salt

1 Cup butter

1 Cup sugar

1 teaspoon vanilla

Combine milk, flour and salt.  Cook in saucepan until thickened, stirring constantly.  This mixture will look like a dough ball.  Let it cool completely or your frosting will not set up.  Cream together butter and sugar for 7 minutes.  Gradually add milk mixture, beating constantly.  Continue beating for 5 minutes or until fluffy.  Stir in vanilla.

Cool cake, frost between each layer and over top and sides.

 

Lou Ann Sharkey is the publisher of the Montana, Idaho & Wyoming Country Register. She lives in Missoula, MT.

 

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