Red Velvet Cake

1/2 C Shortening

1 1/2 C Sugar

2 eggs

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.