Red Velvet Cake

This cake has been a Southern taste experience for longer than I can remember. It's red color comes from beets (in the olden days), and from red food coloring today. The special secret to this cake is it's cooked roux frosting. Don't be afraid of this one, it's easy to do.

1/2 cup Shortening
1 1/2 cups Sugar
2 eggs
2 oz red food coloring
2 tbsp cocoa
2 1/4 cup plain flour
1 tsp Salt
1 tsp baking soda
1 cup buttermilk
1 tbsp white vinegar
1 tsp butter flavoring
1 tsp Vanilla
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• Cream the shortening, sugar and eggs together and set aside.
• Make a paste with the food coloring and cocoa, then add to the mixture.
• Sift flour and salt together and add alternately to the mixture, along with buttermilk and flavorings.
• Once complete, alternately add the baking soda and vinegar to the mixture.
• Blend all ingredients together, do not beat.
• Bake in 2 (8") greased and floured pans in a preheated over at 350°F for approximately 30 minutes.

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For the frosting, here is the recipe.
Frosting:

3 tbsp flour
1 tsp vanilla
1 cup granulated sugar
1 cup butter or shortening
1 cup milk

• Cook flour and milk on low heat until thick (forming a roux), stirring frequently to prevent lumps. Allow to cool.
• Cream sugar, butter and vanilla until fluffy. Add this to the flour mixture.
• Beat until the mixture is the consistence of whipped cream.
• Spread this on the cooled layers.

Notes: If you prefer, the two layers of cake may be split into two pieces to form a total of 4 layers. Alternately, you may bake the cake in 3 9" pans for approximately 25 minutes.

Go wild! Sprinkle the cake with coconut, or add chopped nuts to the frosting. Or, if you don't have time to make the frosting, Cream Cheese frosting is a good alternative.