Red Velvet Cake

• 1 c. solid vegetable shortening
• 1 1/2 c. sugar
• 2 eggs
• 2 oz. red food coloring
• 2 Tbsp. cocoa powder
• 1 Tbsp. vanilla extract
• 2 1/4 c. sifted all-purpose flour
• 3/4 tsp. salt
• 1 c. buttermilk
• 1 tsp. baking soda
• 1 Tbsp. vinegar

1. In large bowl, cream together shortening and sugar.
2. Add eggs, beating until blended. Combine food coloring and cocoa, forming a paste.
3. Add to sugar mixture, blending well.
4. Blend in vanilla. Sift flour and salt together.
5. Add flour mixture and buttermilk to creamed mixture alternately, beginning and ending with flour. Combine soda and vinegar to make a foamy liquid. Fold liquid carefully into cake batter by hand.
6. Do not use electric mixer. Pour batter into two greased and lightly floured 9-inch cake layer pans or a 10-inch tube pan.
7. Bake in 325u0b0 oven for 24 minutes if using two 9-inch cake layer pans or for 65 minutes if using a 10-inch tube pan.
8. Cool completely before icing.

vegetable shortening, sugar, eggs, red food coloring, cocoa powder, vanilla, flour, salt, buttermilk, baking soda, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832985 (may not work)