Red Velvet Cake

This recipe was shared by my friend Nicole on SBO and is fantastic!

RED VELVET CAKE

1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 or 2 oz. red food coloring (I used a 1oz bottle)
2 Tbsp. cocoa
1 c. buttermilk
2 1/4 c. cake flour
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
1 Tbsp. vinegar

Preheat oven to 350 degrees.

Cream shortening, sugar and eggs. DO NOT OVERBEAT! Make paste of red food coloring and cocoa. Add to creamed mixture. Sift together flour and salt in seperate bowl. Add buttermilk and flour/salt mixture alternately with each other. Add vanilla. In seperate bowl, mix soda and vinegar. Blend into mixture. DO NOT OVERBEAT! Pour into 2 9-inch cake pans. Bake for 30 minutes or until cake bounces back when pressed.

Let cakes cool completely and frost.


BUTTERCREAM ICING (This will frost the tops and sides of 2 8" or 2 9" cakes.)

1/3 c. butter, at room temperature
4 1/2 c. sifted powdered sugar
1/4 milk (or more)
1 1/2 tsp. vanilla

In a mixing bowl beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 c. milk and vanilla.
Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to reach spreading consistancy.