Red Velvet Cake

Delightful and delicious! And the color couldn’t be more Christmas appropriate! Cake:

½ cup solid vegetable shortening

1½ cups granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 ounces red food coloring

2½ cups all-purpose flour

2 tablespoons cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

1 tablespoon white vinegar

Icing:
• 1 cup milk
• 5 tablespoons flour
• 1 cup sugar
• 1 cup butter, softened
• 1 teaspoon vanilla extract

• Preheat oven to 350°F.
• Grease two 8” cake pans.
• In a large bowl, beat together shortening, sugar, and vanilla until light and fluffy.
• Add eggs to the mixture one at a time, beating well after each addition.
• Mix in food coloring.
• Mix together flour, cocoa powder, baking soda, and salt in a separate bowl.
• Pour batter into prepared pans; smooth tops.
• Bake cakes until a toothpick inserted into the center comes out clean, approximately 30 minutes.
• Transfer pans to wire racks to cool. After 20 minutes, carefully use a spatula to turn cakes out onto rack to cool completely.
• Slice each layer in half horizontally.
• In top of double boiler, cook milk and flour over medium heat until thick, stirring constantly. Let cool.
• In a medium bowl, beat sugar, butter, and vanilla until light and fluffy. Add milk mixture. Mix until combined.
• Cool icing completely before using. Spread icing evenly on top and sides of cake.