Red Velvet Cake Recipe

• 2-1/2 Cups cake flour
• 1 Cup vegetable shortening
• 1-1/2 Cups sugar
• 2 Eggs
• 1 tsp Cocoa powder
• 2 Ounces red food coloring
• 1 Cup buttermilk
• 1 tsp Baking soda
• 1 tsp Vinegar
• 1 tsp Vanilla extract
• 1 tsp Salt
• White frosting
  
  For White Frosting:
• 2 tbsp Flour
• 1 Cup confectioners' sugar
• 1 Cup milk
• 1 Cup unsalted butter
• 1 tsp Vanilla extract

• Preheat the oven to 350 degrees F.
• In a bowl of a mixer, cream together the shortening, sugar and eggs.
• Take a separate bowl and combine together the cocoa and food coloring.
• Combine this paste with the shortening mixture.
• Sift flour and salt together over the parchment.
• Combine the shortening mixture to the flour batter alternately with the buttermilk in 3 additions.
• Add the vanilla extract to it and fold in the baking soda and vinegar.
• Transfer the batter into 2 greased 9 inch cake pans and bake for about 30 minutes till an inserted cake tester comes out clean.
• Let it cool on a cooling rack and reverse the cakes from the pans.
• For frosting, cook the flour and milk on medium flame, until thickened.
• Let it cool, meanwhile in the bowl of an electric mixer, cream together the butter, vanilla and sugar till light and fluffy.
• Combine it with the flour mixture, mix well.
• Frost the top of the first layer with frosting and place the second layer on the top.
• Frost the entire cake with rest of the frosting.