Red Velvet Cake With French Cream Frosting

• For Cake:
• 1 cup beer
• 1 tsp. baking soda
• 1/2 cup shortening
• 1-1/4 cups sugar
• 3/4 tsp. salt
• 2 eggs
• 1 tsp. cocoa
• 1 tsp. vanilla
• 1 1-oz. bottle red food color
• 2-1/2 cups sifted cake flour
• For French Cream Frosting:
• 1-1/2 cups milk
• 1/2 cup unsifted cake flour
• 1-1/2 cups sugar
• 1-1/2 cups butter
• 1 Tablespoon vanilla

1. Mix soda with 1 Tablespoon beer and let settle. Mix sugar, shortening, eggs, salt, cocoa, vanilla, and food color until light. Add beer and flour alternately and then soda. Bake 30-35 minutes at 350 degrees. Cool and split layers.
2. French Cream Frosting
3. Cook milk and flour and cool. Beat other ingredients until light and fluffy. Beat in cooked mixture 1 teaspoon at a time with electric mixer at high speed. Frost split layers of red velvet cake generously. Store in refrigerator.

beer, baking soda, shortening, sugar, salt, eggs, cocoa, vanilla, color, cake flour, milk, cake flour, sugar, butter, vanilla

Taken from www.epicurious.com/recipes/member/views/red-velvet-cake-with-french-cream-frosting-52984991 (may not work)