Red Velvet Cake

White frosting contrasts well with this bright red cake

This cake is traditionally served with white cream cheese frosting, to contrast with the bright red color of the cake, and the rich chocolate flavor

There are many stories about red velvet cake's origins. It may have started out in America when war time rationing led people to substitute beat juice for sugar. (modern recipes have abandoned beat juice an an ingredient, and use red food coloring instead.)

There's also an urban legend that states that the recipe was developed by the Waldorf Astoria Hotel, but was disseminated to the general public in a chain letter, by an irate customer who was charged $200 after asking for a copy.

Ingredients

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 1/2 cups all-purpose flour (sifted)
1 cup buttermilk
4 tablespoons cocoa
1 teaspoon pure vanilla extract
1 1oz. bottle red food coloring
1 1/2 teaspoons baking soda
1 tablespoon apple cider vinegar

Directions

Cream together the shortening and sugar.
Add eggs, one at a time, beating after each one.
Alternate adding flour and buttermilk, mixing on medium until blended.
In a separate bowl, mix the cocoa, vanilla, and food coloring. Then fill up the food coloring bottle with water and add the water to the mix. Use a whisk to mix until smooth.
Add cocoa mixture to batter. Mix well.
Dissolve the baking soda and vinegar in a small bowl.
Add to the cake batter and mix.
Pour the Red Velvet cake batter into two greased and floured 9 inch round cake pans.
Bake in a preheated 350 degrees Fahrenheit oven for 25 minutes, or until a fork inserted in the center of the cake comes out clean.
Cool the Red Velvet cake for about 10 minutes before removing from the cake pans. Let cool completely before frosting.

Cream together butter and cream cheese.
Add the vanilla and confectioners' sugar. Mix well with a blender or by hand
Put cream cheese frosting in the refrigerator while the Red Velvet cake is baking. Do not use the frosting until it is cold.