WHAT'S FOR DESSERT? RED VELVET LAYERED CAKE

We were blessed to be able to celebrate our dear friend's, Matthew C., birthday up at the cabin. His precious wife, Jana & I made him this cake.

PS Sorry I forgot to take a picture after we iced the top as well. I'm sure you'll forgive me as soon as you sink your teeth into a bite of this.

RED VELVET LAYERED CAKE

12 servings

1/2 C shortening

1 1/2 C sugar

2 eggs

2 T cocoa

4 T red food coloring

1 t salt

1 t vanilla

1 C buttermilk

2 1/2 C flour

1 1/2 t baking soda

1 T vinegar

5 T flour

1 C milk

1 C sugar

1 C butter

1 t vanilla

Grease 2 - 9" round pans. Preheat oven to 350 degrees. 

Cream shortening and sugar, WELL. Add eggs and beat well.

Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, vanilla, and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and fold into cake batter. DO NOT BEAT OR STIR NOW.

Bake 30 minutes.

Cool cakes completely.

Icing: Cook 5 T flour and milk over low heat until thick, stirring constantly. Let cool thoroughly! While cooling, cream sugar, butter and vanilla. Beat this well until light and fluffy. Add to flour mixture and beat until a good spreading consistency. DO NOT ICE CAKE UNTIL CAKES ARE COOLED COMPLETELY.