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1 c. shortening 1 1/2 c. sugar 2 eggs 2 Tbsp. baking cocoa 1 (1 oz.) bottle red food coloring 1 Tbsp. water 2 1/4 c. cake flour 1/8 tsp. salt 1 tsp. vanilla extract 1 c. buttermilk 1 Tbsp. vinegar frosting Cream shortening in large mixing bowl until light. Add sugar; beat until fluffy. Add eggs, 1 at a time, beating well after each addition. Mix baking cocoa, food coloring and water in small bowl to make a paste. Stir into creamed mixture. Mix flour and salt together. Add to creamed mixture alternately with mixture of vanilla and buttermilk, beating well after each addition. Sprinkle with soda; drizzle with vinegar. Stir gently until mixed. Pour into 3 greased and floured 9-inch round cake pans. Bake at 325 degrees for 25 minutes. Remove to wire rack to cool. Spread frosting between layers and over top and sides of cake. Garnish with coconut. Yields 12 servings. Frosting for Red Velvet Cake: 1 c. water 2 Tbsp. cornstarch 1 c. margarine, softened 1 c. sugar 1 tsp. vanilla extract 1/2 c. chopped pecans Combine water and cornstarch in saucepan. Cook until thickened, stirring constantly. Remove from heat. Cool. Beat until fluffy. Cream margarine and sugar in mixing bowl until light and fluffy. Stir in vanilla. Add cornstarch mixture, beating until soft peaks form. Fold in pecans. 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. |