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2 c. sugar
1/2 c. butter
3 eggs
1 Tbsp. vinegar
1 Tbsp. cocoa
2 oz. red food coloring
2 1/2 c. cake flour
1/2 tsp. salt
1 1/2 tsp. soda
1/4 tsp. baking powder
1 c. buttermilk
1 tsp. vanilla

Cream sugar and butter; add eggs. Make a paste of
vinegar, cocoa and food coloring; add to creamed mixture. Sift
together dry ingredients. Add to mixture alternately with
buttermilk. Add vanilla and blend thoroughly. Pour into 3
(10-inch) greased and floured pans. Bake at 350 degrees for 30

Red Velvet Cake Icing:
1 c. milk
3 Tbsp. flour
1 c. sugar
1 c. butter
1 c. pecans, chopped
1 c. flaked coconut
1 tsp. vanilla
Cook milk and flour until thickened. Set aside to cool.
Cream sugar and butter; add to cooled flour mixture. Add
remaining ingredients, mixing well. Ice cake.

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