Red Velvet Cake

Icing:

1 cup Crisco

1 ½ cups sugar

2 eggs

1 Tablespoon vanilla

2 Tablespoons cocoa

2 oz. red food coloring

2 ½ cups cake flour

¾ tsp. salt

1 cup buttermilk

1 Tablespoon vinegar

1 tsp. baking soda

Cream:

2 Tablespoons cornstarch

1 cup water

1 cup butter (2 sticks)

1 cup sugar

Red food coloring

Grease and flour 3 nine-inch cake pans. Preheat oven to 350 degrees. Cream together the Crisco and sugar. Add eggs and vanilla extract. In another bowl, combine the cocoa and food coloring, then add it to the batter. Sift the flour and salt together, then add it to the batter, alternating with the buttermilk. Mix vinegar and baking soda, then add it to the batter. Bake for 15-20 minutes or until the cake leaves the sides of the pans. Cool on wire racks.

For the icing: in a medium size pot, mix together 2 Tablespoons cornstarch and 1 cup of water. Cook until thickened. Let it get cold. Cream together 2 sticks of butter and 1 cup sugar. Add cornstarch/water mixture and 1-2 drops of red food coloring (you want a very light pink color) to the butter mixture and beat until light and creamy. Spread on tops of layers, not on the sides.

The icing is unique and different but is the perfect texture to compliment a Red Velvet Cake. You can also use a cream cheese icing if you’d prefer!