Red Velvet Cake

1 cup vegetable shortening

2 eggs

1 1/2 cups sugar

1 teaspoon cocoa powder

2 ounces red food coloring

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon vinegar

Preheat oven to 350 degrees F. In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.


1 stick butter

1 8-ounce cream cheese

1 1-lb confectioners sugar

2 teaspoons vanilla extract

Soften butter and cream cheese. Beat until fluffy. Add sugar and vanilla and beat until smooth. Keep frosted cake in refrigerator.