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A specialty of Regas Restaurant-this recipe was given to
Liberace in 1970 because he patronized Regas when in Knoxville.

1/2 c. butter
1/2 c. shortening
2 c. sugar
4 eggs
2 1/2 c. all-purpose flour
1 tsp. soda
1/4 tsp. salt
4 Tbsp. cocoa
1 c. buttermilk, divided
1 tsp. vanilla
4 Tbsp. red food coloring
Red Velvet Cake Frosting
Preheat oven to 350 degrees. Grease and flour three 9-inch
cake pans. Cream butter, shortening and sugar. Add eggs one
at a time. Combine flour, soda, salt and cocoa and gradually
add to butter mixture, alternating with buttermilk. Add
vanilla and food coloring; blend well. Pour into pans and bake
for 25 to 30 minutes. Cool and frost.

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