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Red Velvet Cake

2 t cocoa
2 oz red food coloring

1 t baking soda
1 t vinegar

1 1/2 cups sugar
1/2 cup shortening
1 t salt
2 eggs

2 1/4 cups sifted flour
1 cup buttermilk

Mix cocoa and food coloring and set aside. Mix baking soda and
vinegar and set aside.

Cream sugar, shortening, salt and eggs until fluffy. Add cocoa
mixture slowly and mix thoroughly.

Add flour and buttermilk alternately to creamed mixture, beating
well after each addition. When flour and milk has all been
added, fold in soda/vinegar mixture with a spoon.

Bake in a greased and floured pan for 30 to 40 minutes at 350 degrees.
Will make a double layer 8-9" cake.

Buttercream Frosting

1 cup milk
3 t flour
1 cup sugar
1 cup butter, room temperature
1 t vanilla

Gently cook milk and flour together until mixture coats a spoon.
Cool to room temperature. Cream sugar, butter, and vanilla together.
Add the milk/flour mixture, a little at a time, beating well after
each addition.

Frosting will be very soft when finished. For long-term storage
of cake, refrigeration is recommended.

For buttermilk, soured milk (milk + vinegar) may be substituted.
Clabbered buttermilk works, but not very well. The best cultured
buttermilk is the stuff without the gums and thickening agents.
(In the NW Ohio area, that would be Marlburger brand buttermilk.)

For the frosting, expect to spend up to an hour to make it so it
comes out properly. This frosting recipie can NOT be rushed!


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