Wandi’s Red Velvet Cake

Prep Time: 10 minutes

Total Time: 40 minutes

Makes 1 layer cake (12 to 16 servings)

This was the first red cake I’d ever seen in my life, and I sure thought it was something fancy. Wandi Beth is a dear family friend and her food never disappoints. This cake and the icing have a rich, homemade flavor.

• 2 tablespoons red food coloring
• 1 tablespoon sweetened cocoa
• ½ cup Crisco
• 1½ cups sugar
• 2 large eggs
• 1 cup buttermilk
• 2¼ cups all-purpose flour
• ¼ teaspoon salt
• 1½ teaspoons vanilla extract
• 1 tablespoon white vinegar
• 1 teaspoon baking soda
• Icing (recipe follows)

1. Preheat the oven to 350°F with racks in the middle and upper third. Butter and flour two 8- or 9-inch cake pans.

2. In a small bowl, whisk the food coloring and cocoa together to form a paste.

3. In a large bowl, cream together the Crisco, sugar, and eggs. Add the red paste and mix well.

4. Mix in the buttermilk. Slowly mix in the flour and salt.

5. In a small bowl, combine the vinegar, vanilla, and baking soda until blended. Stir into the cake mixture.

6. Pour the batter evenly into the two cake pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before icing. Serve at room temperature.

Icing

Prep Time: 15 minutes

Total Time: 25 minutes

Makes about 2 cups

• 5 tablespoons all-purpose flour
• 1 cup milk
• ½ stick butter, softened
• ½ cup Crisco
• 1 cup sugar

1. In a medium saucepan, cook the flour and milk over medium heat until thick, stirring constantly. Remove from the heat and let cool to room temperature.

2. Beat the mixture with an electric mixer for 2 minutes. Add the butter, Crisco, and sugar and beat for an additional 4 minutes.