RED VELVET LAYER CAKE

1 cup all-purpose vegetable shortening

1 tsp. salt

2 1/4 cups sugar

1 cup buttermilk

3 medium eggs

2 tsp. vanilla

2 heaping Tbls. cocoa

1 1/2 tsp. baking soda

3 - 1 oz. bottles red food coloring

1 1/2 Tbls. vinegar

3 1/4 cups Southern Biscuit® All-Purpose Flour


1. Preheat oven to 350 degrees.

2. Grease and flour two 9 inch cake pans.

3. Cream shortening and sugar in large mixing bowl until fluffy.

4. Continue to mix slowly and add eggs one at a time.

5. Whip until mixture is light and fluffy.

6. In small mixing bowl, make a paste of cocoa and food coloring.

7. Add to creamed mixture, whipping again until light and fluffy.

8. Stir flour and salt together.

9. Mixing batter slowly, add flour mixture alternately with buttermilk and vanilla and mix until smooth and fluffy.

10. Continue mixing slowly, sprinkle soda on top of batter, and fold in.

11. Fold in vinegar, then whip batter until light and fluffy.

12. Fill pans approximately 2/3 full and bake for 30 to 40 minutes or until done.

13. Cool 10 minutes before removing from pans.

14. Cool completely and ice.


ICING:

1/2 stick margarine

1 box powdered sugar

8 oz. pkg. cream cheese

1 tsp. vanilla

4 Tbls. vegetable shortening


1. Cream margarine, shortening and cream cheese together.

2. Add powdered sugar and vanilla and mix until smooth.