RED VELVET CAKE & FROSTING

RED VELVET CAKE

2 oz. red food coloring 2 tbsp. cocoa 1/2 c. shortening 1 1/2 c. sugar 2 eggs 1 c. buttermilk 2 1/4 c. cake flour 1/2 tsp. salt 1 tsp. vanilla 1 tbsp. vinegar 1 tsp. baking soda Mix red food coloring with cocoa to make a paste. Let stand. Cream shortening with sugar. Add eggs and color paste and beat well. Add buttermilk, cake flour, salt, and vanilla; beat well. Remove mixer and add vinegar and baking soda. Mix by hand. Pour into 2 (8 or 9 inch) layer pans. Bake at 350 degrees about 30 minutes. FROSTING: 4 tbsp. flour 1 c. milk 1 c. sugar 1/2 c. butter 1/2 c. shortening 2 tbsp. vanilla Cook flour and milk until thickened, stirring constantly. Cool. Cream sugar, butter, and shortening together and add flour mixture and vanilla. Beat 12 minutes to spreading consistency. cooks.com