I don’t know about you but there is something about a red velvet cake that makes me instantly happy. I have tasted many versions of red velvet cake, but this one stands out as a favorite. Maybe I am bias because this recipe has been passed down from my Grandma and my mom but it is so moist and amazingly delcious!

2 oz Red Food Coloring
2 TBS Cocoa
1/2 Cup Shortening (Crisco)
1-1/2 Cups Sugar
2 Eggs
1 Cup Buttermilk
2-1/4 Cups All Purpose Flour
1 tsp Salt
1 tsp Vanilla
1 tsp Vinegar
1 tsp Baking Soda

Directions:

Make paste of food coloring and cocoa – set aside – cream shortening and sugar – add eggs and cocoa paste – beat until fluffy – then add buttermilk and flour that has been mixed with salt – add vanilla and mix well with beater – remove from mixer – add vinegar – mix by hand then add baking soda – mix by hand again – bake layers in (3) 8-inch pans which have been greased and floured – bake at 350 degrees  for 30 minutes.

The Red Velvet Cake Icing

Ingredients:

3 TBS Flour
1 Cup Milk
1 Stick Butter (Softened) do not melt
3 TBS Shortening (Crisco)
1 Cup Sugar
1 tsp Vanilla

Directions:

Cook flour and milk until it forms a thick paste – set aside to cool – refrigerate to make sure it is completely cooled – Cream butter and shortening until fluffy – add sugar and beat again – add vanilla and beat well – add cooled cooked mixture (make sure this mixture is cold or it will melt the butter and shortening when added to this mixture) – beat until it looks like whipped cream – spread on cooled cake

Yum!!! My favorite cake of all time!