Recipe Categories
Desert
Misc Desert

  Kat's Red Velvet Cake

1/2 cup shortening
11/2 cup sugar
2 eggs
2 oz red food coloring
2 tbs cocoa
21/4 cups plain flour
1 scant tsp salt
1 tsp each vanilla and soda
1 cup buttermilk
1 tbs vinegar

 Cream shortening, sugar and eggs. Make a paste with coloring and cocoa and add to mixture.
Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar and don't beat
 hard just blend. Bake 30 mins @ 350 in 2 greased and floured 8 " pans.

Frosting

3 tbs flour
1 cup butter
1 tsp vanilla
1 cup milk
1 cup granulated sugar

Cook flour and milk on low heat until thick. Cool. Cream sugar, butter and vanilla until fluffy.
Add to flour mixture, beat until mixture is like whipped cream. Spread on layers. Sprinkle
with coconut or nuts if desired.

     Red Velvet Pound Cake

1 cup butter softened
1/2 cup shortening
3 cups sugar
7 eggs
2 tsp vanilla extract
1 (1 oz) bottle red food coloring
3 cups cake flour
1 cup milk

Combine butter, shortening, sugar and cream until light and fluffy, add eggs, one at a time
beating well after each one. Stir in vanilla and food coloring. Combine flour and salt; add to
cream mixture alternating with milk, beating well. Pour batter into a 10 inch greased and floured
 tube pan and bake @ 325 for 1 hour. Cool cake completely add frosting.

Cream Cheese Frosting

1/2 cup butter
2 30z pkg of cream cheese softened
1 tsp vanilla extract
1 lb confectioners' sugar sifted
1 to 2 tbs milk

Combine butter and cream cheese until smooth. Stir in vanilla mixing well.
Stir in sugar, beat until creamy. add enough milk to make frosting of spreading
consistency.

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