Red velvet cake #01

12 Servings

Ingredients

Quantity Ingredient
½ cup Shortening
1½ cup Sugar
2 Eggs
2 cups All-purpose flour
1 tablespoon Cocoa
½ teaspoon Salt
1 cup Buttermilk
1 tablespoon Vanilla
2 ounces Red food coloring
1 teaspoon Soda
1 teaspoon Vinegar
1 cup Milk
¼ cup Flour
1 dash Salt
½ cup Shortening
1 Stick margarine
1 teaspoon Vanilla
Fresh grated coconut

Directions

FROSTING AND FILLING

Cream shortening and sugar; add eggs and beat well. Sift three times the flour, salt and cocoa. Combine buttermilk, vanilla and red food coloring.

Alternate adding this to creamed mixture with the flour mixture. Beat well, folding in soda and vinegar. Bake in 2 well greased and floured 8 inch layer pans. Bake at 350 degrees for 30 to 35 minutes. Cool on racks.

To make frosting and filling: In a pot heat milk with flour and salt to make a pudding; set aside to cool. Cream shortening, butter and vanilla; add to pudding. Beat well. Use between layers and frost cake. Sprinkle with fresh grated coconut.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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