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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.

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