Red Velvet Cake

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I love a good red velvet cake… you can’t imagine my excitement when I found this gem in my newest cookbook.

From The Best Recipes in the Country, Compiled by the employees of Blue Bell Creameries to commemorate the company’s 90th anniversary, 1997

Red Velvet Cake

As submitted by Michelle Mueller, Warehousing/Distribution, Brenham

1 ½ C. sugar

1 C. shortening

3 eggs

2 T. cocoa

1-2 oz. bottle red food coloring

2 ¼ C. flour

1 tsp. salt

1 C. buttermilk

1 tsp. vanilla

1 tsp. baking soda

1 T. vinegar

Frosting

3 T. flour

1 C. milk

1 C. butter

1 C. sugar

1 tsp. vanilla

Grease and flour 2 round 9” pans. Cream sugar and shortening; add eggs, beating well. Makes paste of cocoa and food coloring, blend into creamed mixture. Combine flour and salt; add alternately to creamed mixture with buttermilk and vanilla. Add soda alternately with vinegar; bake at 350° for 20 minutes; cool.

Frosting: At low heat, cook flour and milk, stirring constantly until thick; cool. Cream butter, sugar, and vanilla until fluffy. Add to flour mixture; beat until consistency of whipped cream. Spread between each layer and on top of cake.