Red Velvet Cake

Ingredients:

2 bottles-2 oz. red food coloring

3 TBS. Nestles’ Quick Cocoa

½ Cup Crisco

1 ½ Cups sugar

2 Eggs

1 tsp. vanilla

1 cup buttermilk

2 ½ cups flour

¼ tsp. salt.

1 tsp. vinegar

1 tsp baking soda

 

1. Mix 2 bottles-2 oz. red food coloring and 3 TBS Nestles’ Quick Cocoa . Mix and set aside.

 

2. Cream ½ Cup Crisco with 1 ½ Cups sugar; add 2 Eggs, one at a time.  Add coloring paste from above, 1 tsp vanilla. Beat Well.  Add 1 cup buttermilk alternating with 2 ½ cups flour which as been sifted 3 times with ¼ tsp. salt.

 

3. Add 1 tsp. vinegar and mix well.  Then add 1 tsp baking soda and mix well (order is important).

 

4. Pour into 3 greased & floured round cake pans.  Bake at 350 degrees for 30-35 minutes.

 

Icing

Ingredients:

1 ½ cups softened butter (3 sticks)

1 ½ cups sugar

1 cups Crisco

4 ½ TBS flour

1. Mix 1 ½ cups softened butter (3 sticks), 1 ½ cups sugar, and1 cups Crisco. Mix and beat well with mixer.

 

2. Add 4 ½ TBS flour and Bead until well blended.

 

Consistency will need to be creamy. You may have to experiment with putting it into the refrigerator or letting it sit at room temperature to get the consistency correct.

 

**Original recipe is not quite enough to cover all 3 layers generously so I have altered the recipe to make it sufficient.

 

-Recipe by: Louise Erwin