Red Velvet Cake
2 oz. red food coloring (usually 4 liquid bottles) *
3 tablespoons cocoa
1/2 cup shortening
1 1/2 cups granulated sugar
1 cup buttermilk (or put 1 Tbsp. vinegar in a 1 cup measure and add milk to make 1 cup liquid)
2 1/4 cups sifted cake flour (or regular white flour)
1/4 tsp. salt
1 tsp. vanilla
1 tablespoon vinegar
1 tsp. baking soda
Mix food coloring and cocoa to make a paste and let stand. Cream shortening, sugar, eggs, then add cocoa paste. Beat well. Add buttermilk, flour, salt and vanilla. Beat well. Add vinegar and soda, then mix by hand.
Pour batter into two 8” greased and floured round cake pans. Bake in 350℉ preheated oven for 30 minutes.
*I used the 2 1/2 bottles I had in the house and it was plenty.
Fluffy White Frosting
1 cup milk
2 tablespoons flour
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla
Combine milk and flour in saucepan and cook till thickened, stirring occasionally. Cool. Cream butter, sugar, and vanilla with beater. Add milk/flour mixture. Beat until frosting thickens and becomes fluffy.