Red Velvet Cake (Better Homes and Garden Night)

Ingredients:
2 eggs
1/2 cup unsweetened cocoa powder
2 oz of red food coloring (1/4 cup)
2 1/4 cups sifted cake flour or 2 cups sifted all purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
1 tsp vanilla
1 cup buttermilk
1 tsp baking soda
1 tsp vinegar
1 recipe creamy frosting


1. Allow eggs to stand at room temp for 30 min. Meanwhile, grease and lightly flour 2 9x1 1/2 inch baking pans or one 13x9x2 inch baking pan. Set pans aside. In small bowl stir together cocoa powder and food coloring, set aside. In another small bowl stir together flour and salt, set aside.


2. Preheat oven to 350F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla, beat until well combined. Add eggs one at a time beating on medium speed after each addition until combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk beating on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter mixing until well combined. Spread batter into prepared pans.


3. Bake for 30 to 35 minutes for round pans, 30 minutes for 13x9x2 inch pan or until a wooden toothpick inserted near center comes out clean. Cool layers in pans for 10 minutes. Remove cake layers from pans, cool thoroughly on wire racks. Or place the 13x9x2 inch cake in pan on a wire rack, cool thoroughly. Frost with Creamy Frosting. Cover and store cake in refrigerator for up to 3 days.


For Creamy Frosting:
In a medium saucepan whisk 1 cup milk into 3 tbsp all purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir for 2 minutes more. Cover surface with plastic wrap. Cool to room temperature (do not stir). In medium mixing bowl beat 1 cup softened butter, 1 cup sugar and 1 tsp of vanilla with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, 1/4 cup at a time beating on low speed after each addition until smooth.