Red Velvet Cake II - Diane C Kosowicz

Red Velvet Cake

• 1/2 cup shortening
• 2 cups sugar
• 3 eggs
• 3 cups flour
• 2 tablespoons baking cocoa powder
• 1/2 teaspoon salt
• 1 1/4 cup Whole buttermilk
• 4 oz red food coloring
• 1 1/2 teaspoon baking soda
• 1 1/2 tablespoon white vinegar

Preheat oven to 350. Cream shortening and sugar together until fluffy. Beat in the eggs. Sift together the flour, cocoa powder and salt and add alternately with the buttermilk and red color to the creamed mixture. Dissolve the baking soda in the vinegar and fold in. (the baking soda will foam up. do not use mixer, FOLD in with spatula) You should bake in two 9 inch round pans, or preferably three 8 inch pans. Pans should be greased and floured. Bake at 350 for 30 minutes or until done. Done is when the top springs back. Cool on racks, then frost with Red Velvet Cake frosting.

Frosting....I do not measure this really so I'll try to come close.

• 1 stick unsalted butter
• 3 very well rounded tablespoons unbleached flour
• 1+ about 1/8 cup Whole milk
• 5 tablespoons shortening
• 2 cups sugar
• large pinch salt
• about a tablespoon vanilla

PLEASE NOTE: Whole Milk must be USED!

In a heavy sauce pan mix flour and milk until smooth. heat, stirring until the mixture thickens, set off stove. Cream butter, shortening, sugar and salt until light fluffy add vanilla. Combine the milk mixture and creamed mixture, starting a slow speed and working up to high whip speed. Continue whipping until very fluffy. Frost and fill the layers. Cake may be refrigerated, the frosting will become solid or the cake may be left in sealed cake protector for frosting to remain loose.