Red Velvet Cake
1/2 C Shortening
1 1/2 C Sugar
2 Tbsp Cocoa
1/2 bottle Natural Red Food Coloring or1/2 C pureed beets
1 tsp salt
1 tsp vanilla
2 3/4 C flour
1 C buttermilk
1 tsp baking soda
1 Tbsp vinegar
Grease and flour 2 9" round pans or one 9x13 pan.
Cream Shortening; beat in sugar gradually. Add Eggs one at a time; beating well after each addition.
Make a paste of cocoa and pureed beets; add to creamed mixture.
Add salt and vanilla.
Add flour alternately with buttermilk. Beating well after each addition.
Sprinkle baking soda over vinegar; pour this mixture over batter. Stir until mixed thoroughly.
Bake at 350° for 30 minutes.
After cake is cooled frost with Cream Cheese Frosting.