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Print this Recipe    Red Velvet 05

RED VELVET CAKE

1/2 cup shortening
1 1.2 cups sugar
2 eggs
2 tbsp. cocoa
4 tbsp. red colouring
1 tsp. salt
2 1/2 cups sifted cake flour
1 tsp. vanilla
1 cup buttermilk
1 tsp. baking soda
1 tbsp. vinegar

Cream shortening thoroughly. Add sugar gradually, and blend until
light and fluffy. Add eggs one at a time, beating well after each
addition. Make paste of cocoa, food colouring and salt. Add to
shortening mixture. Mix vanilla with buttermilk. Dissolve baking
soda in vinegar, fold into buttermilk mixture. Add flour and
buttermilk mixture alternately to shortening mixture, beginning
and ending with flour. Blend thoroughly until batter is smooth Do
not over beat. Pour into well greased and floured 13 x 9 inch pan.
Bake at 350 F. for 35 to 40 minutes or until done when tested with
a toothpick. Cool and frost.


Rich frosting

3 to 5 tbsp. flour
1 cup milk
1 cup butter or margarine
1 cup icing sugar
1 tsp. vanilla

Make paste of flour and part of milk. Add remainder of milk gradually,
and mix until smooth. Cook over medium heat for 3 to 5 minutes or
until thick. Remove from heat and cool completely (the butter must
not melt when added). Cream butter with sugar, adding vanilla and
blending until smooth. Add to cooled flour mixture 1 tsp. at a
time, beating until fluffy.

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