Red Velvet Cake Recipe...

This recipe is from the Gooseberry Patch Merry Christmas Cookbook. I made the homemade buttercream frosting which is from Wilton.

1/2 C. shortening

1 1/2 C. sugar

2 eggs

2 oz. bottle red food coloring

2 tsp. baking cocoa

1 tsp. salt

2 1/2 C flour

1 tsp. vanilla extract

1 C. buttermilk

1 tsp. baking soda

1 tsp. vinegar

Cream together shortening, sugar and eggs. In a separate bowl, mix together food coloring and cocoa; add to creamed mixture. Add salt, flour vanilla and buttermilk. Add baking soda and vinegar until just blended. Pour batter into 2 greased and floured 8" round baking pans. Bake at 350 degrees for 30 minutes. Cool. Spread frosting on layers and stack to form a 2 layer cake.

Wilton Buttercream Frosting

1/2 C. solid vegetable shortening

1/2 C. butter

1 tsp. clear vanilla

4 C. powdered sugar

2 Tbsp. milk

Cream butter and shortening together. Add vanilla and milk. Gradually add sugar, one cup at a time, beating well on medium speed. Store unused frosting in refrigerator. Rewhip before using. Can be stored in airtight container in refrigerator for up to 2 weeks.

ENJOY!!!!!