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1 c. shortening 3 c. sugar 7 eggs 3 c. sifted flour 1 tsp. baking powder 7 oz. milk 3 (1 oz.) bottles red food coloring 2 tsp. vanilla extract 1/2 tsp. salt Cream shortening and sugar in mixer bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and salt in bowl. Add creamed mixture alternately with milk, beating well after each addition. Mix in food coloring and vanilla. Pour into well-greased and floured tube pan. Bake at 325 degrees for 1 1/2 hours. Cool in pan for several minutes. Invert onto serving plate. Spread frosting over cake. Garnish with chopped pecans. Yields 16 servings. Frosting for Red Velvet Cake: 1 (1 lb.) pkg. confectioners sugar 1/2 c. margarine 8 oz. cream cheese, softened 2 tsp. vanilla extract Cream confectioners sugar, margarine and cream cheese in mixer bowl until light and fluffy. Stir in vanilla. 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. |