2 c Sugar
1 c Butter
2 Eggs
1 tb Vinegar
1 tb Cocoa
2 1/2 c Flour
1/2 ts Salt
1 1/2 ts Soda
2 oz Red food coloring
1 c Buttermilk
1 ts Vanilla
-WHITE ICING-
1/4 c Flour
1 c Sweet milk
4 oz Margarine
1/2 c Crisco
1 c White sugar
1 ts Vanilla
(Note: Make base for icing the night before making cake.)
Preheat oven 350 degrees. Grease and dust with cocoa three 9 inch cake
pans.
Cream butter and sugar, add egg and beat until fluffy. Make paste from
cocoa and vinegar and add to butter mixture. Sift salt and soda with
flour. Add to mixture alternately with buttermilk. Add vanilla and
coloring. Bake at 350 degrees about 25-30 minutes. Makes 3 layers.
White Icing for Red Velvet Cake
1/4 cup flour 1 cup sweet milk
Cook over low heat until smooth paste and let cool. Cover and put in
the refrigerator over night.
Cream together:
1 stick margarine 1/2 cup Crisco 1 cup white sugar 1 t. vanilla
Beat until fluffy. Add paste and beat together and spread on tops
only of cool cakes. Refrigerate!
Yields
1 Servings