Red Velvet Cake

• Preheat oven to 350 °
• Grease two 9-inch round pans.
• Beat 1 1/2 cups sugar and shortening until they turn very light and fluffy.
• Add eggs and beat well.
• Make a paste with the red food coloring and cocoa.
  • Add to creamed mixture.
• Mix 1 tsp vanilla, salt, and buttermilk together.
• Add the flour to the batter – alternating with the buttermilk mixture.
  • Mix just until incorporated.
• Mix soda and vinegar.
  • Gently fold mixture into the cake batter.
• Don't beat or stir the batter after this point.
• Pour batter into prepared pans.
• Bake in preheated oven to the point that a tester inserted into the cake comes out clean.
• Let cakes cool completely on wire rack.

Icing

• Cook 5 tablespoons of milk and flour at a low temperature until the mixture thickens.
  • Stir constantly.
  • Let it cool completely
• While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy.
• Add cooled flour mixture and beat until the frosting consistency reaches a quality good for spreading.
• Frost cake layers when completely cool.

Trivia

Traditional red velvet cake is not made with food coloring.