Red Velvet Cake Recipe

1/2 cup shortening (do not substitute butter or margarine)

1 1/2 cups sugar

2 eggs

2 1/2 cups all-purpose flour, presifted

1 cup buttermilk

4 tablespoons cocoa

1 teaspoon pure vanilla extract

1 bottle red food coloring

1 1/2 teaspoons baking soda

1 tablespoon apple cider vinegar

Cream together the shortening and sugar. Add eggs, one at a time, beating after adding each egg. Alternate adding flour and buttermilk, mixing on medium until blended. In a separate bowl, mix the cocoa, vanilla, and food coloring. Then fill up the food coloring bottle with water and add the water to the mix. Use a whisk to mix until smooth. Add this to the Red Velvet cake batter. Mix well on low. Dissolve the baking soda and vinegar in a small bowl. Add to the cake batter and mix.

Pour the Red Velvet cake batter into two greased and floured 9 inch round cake pans. Bake in a preheated 350 degrees Fahrenheit oven for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the Red Velvet cake for about 10 minutes before removing from the cake pans. Then remove from cake pans. Let your Red Velvet cake cool completely before frosting with the frosting of your choice.