Katrina's Cookbook

Red Velvet Cake

1 cup shortening
  (butter-flavor Crisco is good)
1 1/2 cups sugar

2 eggs
1 tsp vanilla
2 oz (1 bottle) red food coloring

1 tsp salt
2 tblsp cocoa
2 1/4 cups all-purpose flour, sifted
1 cup buttermilk (see note)
1 1/2 tsp baking soda
1 tblsp vinegar

-Cream shortening & sugar
-Add eggs, vanilla & food coloring

-Combine flour, salt & cocoa
-Add alternately with buttermilk

-Stop mixer
-Sprinkle baking soda over batter
-Pour the vinegar over soda Do Not Beat
-Mix very gently & quickly with spatula,
  because the vinegar & soda start to react

-Bake in 2 greased & floured 9in pans at 350*F for 25 to 30 minutes

Note: To make buttermilk, add 1 tbls vinegar or lemon juice to 1 cup of milk


White Cream Frosting

5 tblsp flour
1 cup milk
1 cup granulated sugar
  (or 1 3/4 cup confectioners' sugar)
  (see note)
1/2 cup shortening
1 stick margarine
1 tsp vanilla

-Mix flour & milk to a smooth paste in a small saucepan
-Cook over low heat, stirring constantly until very thick
-Set aside to cool

-Beat at highest speed the sugar, shortening & margarine
  for 10 minutes. This is very important.
  It must be beaten until so smooth the sugar is hardly noticed

-Add vanilla & cooled milk-flour paste to sugar mixture
-Continue beating until is looks like whipped cream
-Spread between layers & on top & sides of cooled cake

-Note:  When using confectioners' sugar, use lower speed & reduce time of beating to just until smooth consistency. "I prefer confectioners' sugar - less time in beating & not gritty".