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Red Velvet Cake
from the kitchen of Trudy Escoubas

2 ounces red food color
3 tablespoons cocoa
½ cup Crisco shortening
1 ½ cups sugar
2 eggs
2 ¼ cups flour, sifted three times
½ teaspoon salt
1 teaspoon vanilla
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon baking soda

Mix food color and cocoa to form a paste.
Cream together the Crisco, sugar and eggs.
Add cocoa paste to creamed ingredients and
mix well. Add the vanilla.

Combine flour and salt, and add alternately
with buttermilk. Mix vinegar and baking soda.
Stir into mixture.

Pour into two 9-inch cake pans and bake in a
350º F. oven for 30 minutes.

Frost the cake when it is cool

1 stick margarine
1 cup sugar
1 teaspoon vanilla
⅔ cup milk
8 tablespoons Crisco
3 tablespoons flour

Cream together the margarine, Crisco and sugar.
Add the flour, milk and vanilla.


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