Red Velvet Cake

Name: Red Velvet Cake
Total time: 90
Yield: 12
Ingredients: 1.5 cups white sugar; 0.5 cup shortening; 2 eggs; 4 tablespoons red food coloring; 2 tablespoons cocoa; 1 cup buttermilk; 1 teaspoon salt; 1 teaspoon vanilla extract; 2.5 cups sifted all-purpose flour; 1 tablespoon distilled white vinegar; 1.5 teaspoons baking soda; 1 cup milk; 5 tablespoons all-purpose flour; 1 cup white sugar; 1 cup butter, room temperature; 1 teaspoon vanilla extract

Recipe by Eleanor Johnson from allrecipes.com

Dessert 2 Hr. 30 Mins.

Ingredients

12 servings

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1.5 cups white sugar
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0.5 cup shortening
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2 eggs
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4 tablespoons red food coloring
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2 tablespoons cocoa
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1 cup buttermilk
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1 teaspoon salt
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1 teaspoon vanilla extract

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2.5 cups sifted all-purpose flour
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1 tablespoon distilled white vinegar
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1.5 teaspoons baking soda
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1 cup milk
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5 tablespoons all-purpose flour
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1 cup white sugar
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1 cup butter, room temperature
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1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
Make the cake: Beat 1 1/2 cups sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Combine red food coloring and cocoa to make a paste; add to creamed mixture.
Mix buttermilk, salt, and 1 teaspoon vanilla together in a small bowl. Add flour, alternating with buttermilk mixture, mixing just until incorporated.
Mix vinegar and baking soda together; gently fold into cake batter and pour into prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
Make the icing: Heat milk and flour in a saucepan over low heat, stirring constantly, until thick. Set aside to cool completely.
Meanwhile, beat sugar, butter, and vanilla together in a large bowl with an electric mixer until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.