Red Velvet Cake

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Nutrition per serving    (USDA % daily values)
CAL
524
FAT
84%
CHOL
39%
SOD
47%

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Ingredients for 12 servings

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 tablespoons cocoa

4 tablespoons red food coloring

1 teaspoon salt

1 teaspoon vanilla extract

1 cup buttermilk

2 1/2 cups sifted all-purpose flour

1 1/2 teaspoons baking soda

1 tablespoon distilled white vinegar

5 tablespoons all-purpose flour

1 cup milk

1 cup white sugar

1 cup butter

Preparation

1.

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).

2.

Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.

3.

Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON’T BEAT OR STIR NOW.

4.

Bake for 30 minutes.

5.

To Make Icing: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON’T ICE CAKE TILL COOL.

View instructions at
PersonalRecipe

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