Red Velvet Cake
	
	1/2 CUP SHORTENING
	1-1/2 CUPS SUGAR
	2 EGGS
	1 TSP COCOA
	1/4 CUP RED FOOD COLORING
	1 TSP SALT
	1 TSP VANILLA EXTRACT
	1 CUP BUTTERMILK
	1-1/2 CUPS SIFTED FLOUR
	1 TSP BAKING SODA
	1 TBS VINEGAR
	
	Cream shortening and sugar until fluffy.  Add eggs, one 
	at time; beat for 1 minute.  Mix cocoa and food coloring 
	to a paste-like consistency; add with salt to sugar mixture.  
	Combine vanilla and buttermilk, add slowly to sugar mixture, 
	alternately with flour.  Combine soda and vinegar and stir 
	into batter (do not beat).  Pour batter into 2, 9" greased 
	and floured cake pans.  Bake in 350°F oven 25 to 30 minutes.
	
	Frosting:
	
	3 TBS FLOUR
	1 CUP MILK
	1 STICKS BUTTER
	1 CUP CONFECTIONERS SUGAR
	1 TSP VANILLA
	
	Mix flour and milk to smooth paste.  Cook over low heat until 
	thick, stirring constantly.  Cool.  Cream butter, sugar and 
	vanilla.  Add flour mixture gradually, beating constantly until 
	of spreading consistency.  Spread between layers of cake and 
	over top and sides.
	
	NOTE: It has been found that by blending the cooked flour mixture 
	in the blender the lumps are removed and the mixture is smoother 
	to add to the butter mixture.

	
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