RED VELVET CAKE

For the cake

½ cup vegetable shortening

1 ½ cups granulated sugar

2 eggs

2 oz red food coloring

2 tablespoons unsweetened cocoa

1 teaspoon salt

2 ½ cups cake flour

1 teaspoon vanilla

1 cup buttermilk

1 teaspoon baking soda

1 tablespoon vinegar

For the frosting

5 tablespoons flour

1 cup milk

1 cup unsalted butter

1 cup confectioners' sugar

1 teaspoon vanilla

Cake

Preheat oven to 350 degrees. Butter and line 3 9" baking pans with parchment paper 

Place shortening and sugar in bowl and beat until light and fluffy (about 3 minutes). Add eggs one at a time, beating after each addition. 

Make a paste of the food coloring, unsweetened cocoa and salt. Add to shortening mixture. 

Mix vanilla with buttermilk. Dissolve baking soda in vinegar, add to butter milk. 

Sift and measure flour; add to creamed shortening alternating with buttermilk mixture ending with flour. Mix until smooth approx. 4-5 minutes. 

Pour into pans Bake 35-40 minutes. Remove from oven, cool 10 minutes, then invert cakes onto cooling rack and to cool completely before frosting. 

Frosting

Make a paste with flour and a small amount of the milk. Add remaining milk gradually, mixing until smooth. 

Cook in a double boiler at medium heat until thick. Let cool 

Cream butter with confectioners' sugar and vanilla. Beat until fluffy. 

Add cooled flour mixture 1 spoon at a time, beating well between additions.

Nigella Lawson

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