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Valentine's Day Recipe


Red Velvet Cake

Serves 12
Recipe by Kathy Oaks

   1 cup shortening
   2 cups sugar
   3 tablespoons unsweetened cocoa
   1 teaspoon salt
   2 eggs
   2 1/4 cups flour
   1 cup buttermilk
   1 tablespoon vinegar
   1 teaspoon baking soda
   1 teaspoon mexican vanilla
   red food coloring
   FROSTING:
   1 teaspoon mexican vanilla extract
   1 quart whipping cream
   1 cup sugar


Cream together first 4 ingredients. Mix in eggs and then add flour and buttermilk. Mix vinegar and soda together in a seperate bowl until bubbly and add to batter with vanilla and mix well. (Red food coloring may be added for desired color.) Grease and flour round cake pans. Bake at 350°F for 25-30 minutes. Cool completely and carefully slice into 4 layers. Beat cream, sugar, and vanilla together for frosting. Frost each layer as you stack them on top of each other. Best served if refrigerated for at least 1 hour. I sometimes bake this in a 9x13 to save time and effort and it's still delicious.



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