RED VELVET CAKE

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2/3 MARGARINE

1 1/2 CUP SUGAR

2 EGGS

2 ONE OUNCE BOTTLES RED FOOD COLORING

2 TABLESPOONS COCOA

1 SCANT TEASPOON SALT

2 1/4 CUPS PLAIN FLOUR

1 CUP BUTTERMILK

1 TEASPOON VANILLA

1 TEASPOON SODA

1 TABLESPOON VINEGAR


CREAM MARGARINE AND SUGAR. ADD EGGS. MAKE A PASTE WITH THE RED FOOD COLORING AND THE COCOA POWDER AND THEN ADD. SIFT SALT AND FOUR AND ADD WITH BUTTERMILK AND VANILLA. ALTERNATLY STIR IN SODA AND VINEGAR – DO NOT BEAT JUST BLEND. BAKE 30 MINUTES AT 350 DEGREES IN  THREE 9 INCH GREASED AND FLOURED CAKE PANS. COOL ON RACKS FOR 10 MINUTES, THEN LOOSEN EDGES WITH KNIFE. WAIT UNTIL COOL TO CAREFULLY REMOVE FROM PANS.

MILK – FLOUR ICING

4 1/2 TABLESPOONS FLOUR

1  1/2 CUP BUTTER

1  1/2TEASPOON VANILLA

1  1/2 CUP MILK (ONLY USE WHOLE MILK)

1 1/2 CUP SUGAR

COOK FLOUR AND MILK ON LOW HEAT UNTIL VERY THICK (STIR CONSTANTLY) COOL.

CREAM BUTTER AND SUGAR AND VANILLA UNTIL FLUFFY. ADD TO FLOUR MIXTURE

BEAT UNTIL LIKE WHIPPED CREAM.  WHEN ICING CAKE, USE VERY LITTLE ICING IN BETWEEN LAYERS TO HAVE PLENTY FOR THE SIDES AND TOP.

KEEP CAKE  COVERED AND COOL.