Recipe - Red Velvet Cake And Icing

3 tablespoon Cocoa
One half ounce Red food coloring
1 One half cup Sugar
One half cup Crisco
2 Eggs
1 teaspoon Vanilla
2 cup Cake flour; sifted
1 teaspoon Salt
1 cup Buttermilk
1 teaspoon Baking soda
1 teaspoon Vinegar
Shortening and flour
Icing
3 tablespoon Flour
1 cup Milk
1 cup Sugar
One fourth cup Crisco
One half cup Margarine; softened
2 teaspoon Vanilla

Recipe by: Maxine Stephens Preparation Time: 2:30 From: Ellen
CourtMoss@novanet.net

Date: Fri, 24 May 1996 08:07:07 0500

PREHEAT OVEN TO 350F. Grease and flour two 9" round cake pans

Combine cocoa and food coloring into a paste; set aside. Cream together
sugar and Crisco. Add eggs one at a time to sugar and beat well. Add red
paste to sugar mixture and beat well. Mix vanilla into sugar mixture. In
separate bowl, combine sifted cake flour and salt; add gradually to sugar
mixture. Add buttermilk to batter. In small bowl or ramekin, combine
baking soda and vinegar; while foaming, pour into batter.

Pour batter into prepared pans; bake 35 minutes. Let cool in pan 10 minute
on wire rack; then remove from pan and let cool completely on wire rack
before icing.

ICING: Cook flour and milk until thick and cool. Cream sugar, Crisco, and
margarine together; add to flour/milk paste. Add vanilla and beat
thoroughly. Frost cake; shave or grate chocolate on top of iced cake, and
keep cake refrigerated until served.

Posted to Master Cook Recipes List, Digest #96