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2 oz. red food coloring 2 Tbsp. cocoa 1/2 c. oleo 1 1/2 c. sugar 2 eggs, well beaten 1/4 tsp. salt 1 c. buttermilk 2 1/4 c. sifted cake flour 1 tsp. vanilla 1 Tbsp. vinegar 1 tsp. soda Mix the red food coloring and cocoa together to form a paste. Cream shortening and sugar, add well beaten eggs and paste and mix. Add salt and buttermilk. Sift in flour. Add vanilla. Dissolve soda in vinegar and add last. Blend. Grease and flour 2-8" round cake pans. Bake at 350 degrees for 30 minutes. Cool and frost with Traditional Frosting. Traditional Frosting: 1 c. oleo 1 c. sugar 5 Tbsp. flour 1 c. milk 1 c. sugar 1 tsp. vanilla Cream together oleo and 1 c. sugar. Set aside. In pan cook flour, milk, and 1 c. sugar until thick. Cool. Combine with butter mixture and add vanilla. Beat. Red Velvet Frosting: 1 stick oleo 1/2 c. Crisco 1/2 c. sugar 3/4 c. sifted powdered sugar 3 Tbsp. flour 1 Tbsp. vanilla scant 1/3 c. warm milk Add first 4 ingredients together and beat hard. Then add flour, vanilla, and milk. Beat hard. Spread over cooled cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |