Crimson Velvet Cake

1 tsp soda
1 Tbsp vinegar
½ cup shortening
1½ cups sugar
2 eggs
2½ cups sifted cake flour
2 tsp cocoa
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1 Tbsp vanilla

2 ounces red food coloring (use 1 bottle and 1 bottle water)

Add vinegar to soda. Cream shortening and sugar til light and fluffy. Add eggs one at a time, beating after each addition. Sift together flour, cocoa, baking powder and salt. Mix buttermilk with vanilla and food coloring. Add to creamed mixture alternately with dry ingredients. Begin and end with dry ingredients. Stir in soda and vinegar. Pour into 2 greased and floured 8-inch layer cake pans. Bake at 350° for 30 to 35 minutes.

Frosting

2 Tbsp flour

1 cup milk
1 cup butter or oleo
1 cup sugar
1 Tbsp vanilla

Cook flour and milk, stirring til thick. Set aside to cool. Cream butter and sugar til light and fluffy. Stir in vanilla. Gradually add milk mixture, beating well after. Frost cake and refrigerate.

When I was away at NAU (ASC), Mom made this cake for my birthday and the whole family came to deliver it. I don’t know which was the best—seeing my family or getting my favorite cake!—Peggy

Mom’s birthday cake. We had to get Grandma to make it.—Suzi