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Red Velvet CakeRed Velvet Cake

1/2 cup shortening           

1 1/2 cups sugar           

2 eggs           

1 (2-ounce) bottle red food coloring           

2 tablespoons cocoa           

1 tablespoon vanilla

1 cup buttermilk

2 1/4 cups cake flour

1/2 teaspoon salt

1 teaspoon baking soda

1 tablespoon vinegar


For batter, cream shortening and sugar.  Add eggs.  In 2-cup measuring cup, mix together red food coloring and cocoa to form a paste.  Add to batter, then add vanilla.  Sift flour and salt together; add alternately with buttermilk to batter.  Beat well; fold in baking soda, then vinegar.  Pour into 3 (10-inch) or 4 (8-inch) greased and floured cake pans.  Bake at 300 degrees for 20–30 minutes.


FROSTING:

2 tablespoons cornstarch           

1 cup water           

2 sticks butter, softened

1 cup sugar

1 teaspoon vanilla


Cook cornstarch and water on low heat; set aside to cool completely.  Cream butter, sugar, and vanilla until thick.  Add cornstarch mixture.  Beat until like whipped topping.  Spread between and on top of cooled layers.  Serves 8–12.


Contributed by Bountiful Blessings (South Carolina)


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