Red Velvet Cake 2

1/2 cup vegetable shortening

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

2 tablespoons cocoa

1 1/2 cups sugar

2 oz. red food coloring

1 teaspoon salt

1 cup buttermilk

1 teaspoon baking soda sprinkled over 1 Tbsp. vinegar

Grease and flour two 9-inch round cake pans. Heat oven to 350° (175ºC)

Cream shortening and sugar. Add eggs and vanilla; beat well. Sift flour, salt and cocoa together. Add alternately with buttermilk. Beat after each addition. Stir in baking soda and vinegar mixture, then blend in the food coloring. Bake for 30 minutes, or until the cakes bounce back when lightly touched with a finger.

 

Frosting:

1 cup milk
1 1/4 cup granulated sugar
1/4 cup flour
3/4 cup Shortening
1 tsp vanilla

Combine milk, flour and cook until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar and shortening until light and fluffy. Add vanilla and cooled cream sauce. Beat until icing becomes stiff.