Red Velvet Cake
 
 
1-1/2 cups    Sugar  
1 cup    Shortening  
1 cup    Buttermilk  
1 Tbs    Vinegar  
1-1/2 Tbs    Lemon Juice  
1/2 oz    Red Food Coloring  
1 oz    Water  
1 tsp    Lemon Extract  
1 tsp    Orange Extract  
2   Eggs  
2 cups    Flour  
1/4 tsp    Salt  
1 tsp    Baking Soda  
 
1 In a small bowl, combine buttermilk, vinegar and lemon juice, and let sit for 5 minutes. In a meauring cup, add food coloring to water.
2 Cream the sugar and shortening. Add eggs, coloring, buttermilk, vinegar and extracts. Sift together flour, salt, cinnamon and baking soda before adding to other ingredients.
3 Pour into a greased 9x13 pan. Bake at 350° for 30 minutes. Cool, and frost with cream cheese frosting. Top with coconut if desired.
 
 Recipe Source

Author: Betty Yorgason
 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.