This recipe for Red Velvet Cake, by Grandma Ruth White, is from The Shumway Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. solid veg shortening 1 1/2 c. sugar 2 eggs 2 Tbsp cocoa powder 2 bottles (1oz each) red cake coloring 1 c. buttermilk 1 tsp vanilla 1 tsp salt 2 1/2 c. all purpose flour 1 Tbsp distilled white vinegar 1 tsp baking soda
Directions:
Cream shortening and sugar until fluffy. Beat in eggs. In a small container stir together cocoa and food coloring until cocoa is dissolved. Beat into creamed mixture. Measure buttermilk and stir in vanilla and salt. Beat into cake mixture alternately with flour, in three additions. Combine baking soda and vinegar. Add to cake batter and beat on medium speed for 2 minutes. Pour into greased and floured 9" round cake pans. Bake at 350º for 30-35 min until cake begins to pull away from the sides and springs back when lightly touched with fingers.
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