This recipe came in a little recipe box that my Aunt Juanita gave me when I first married. She typed me several recipes for main courses and side dishes, and of course, my favorite, red velvet cake. My Uncle John was a cook in the navy and while both he and Juanita were exceptional cooks, John was my favorite.
I made this a couple of times, but mine never turned out as good as John’s.
Here is his recipe for red velvet cake:½ cup of shortening 1 ½ cups sugar 2 eggs 1 ounce red food coloring 1 ounce water (use empty color bottle to measure) 2 tablespoons cocoa 1 cup buttermilk 2 ¼ cups flour 1 teaspoon salt 1 teaspoon vanilla 1 tablespoon vinegar 1 teaspoon soda
Cream shortening and sugar, add eggs and blend. Add food coloring and water, then cocoa. Blend in buttermilk and add flour and salt. Gradually add vanilla and beat until mixed. Mix vinegar and soda and stir in last. Do not beat. Pour into two greased and floured 9 in. pans. Bake at 325° for 25 to 30 min. Cool and frost.
Cook 1 cup milk and ¼ cup flour, stirring until thickened; cool. Beat 1 cup sugar, ½ cup Crisco and ½ cup butter until fluffy on high speed of mixer. Add first mixture and 1 teaspoon vanilla. Continue beating. When icing is very fluffy, frost cooled cake.
Good luck and may your cakes never fall!