Red Velvelt Cake

Mama Kay made this cake every year for Tia Boogie’s birthday (June 11).

CAKE:              1 ½ c. sugar

½ c. + 1 T. butter

2 eggs

2 ½ c. flour sifted with 1 t. baking powder, 1 t. salt

1 c. buttermilk mixed with 1 oz. red food coloring +        1 t. vanilla

1 t. vinegar

1 t. baking soda

Cream butter and sugar. Then blend in one egg at a time.  Add flour mixture to butter mix, alternating with the buttermilk mix.  Mix all well.  Then mix vinegar, food coloring, and baking soda into a cup; gently fold into batter.

Bake in greased layer cake pans at 350 degrees for 30 minutes or until done. (Test in center with a toothpick).  When cake is well cooled, frost.

FROSTING:                   3 T. flour

1 c. sugar

½ t. salt

1 c. shortening

1 c. milk

2. t. vanilla extract

¼ t. butter flavoring

Mix milk with flour and salt in saucepan.  Heat and stir constantly until thick.  Cool.  Cream shortening and sugar thoroughly.  Add vanilla and butter flavorings. Then beat in the cooled milk/flour mixture.

Tags: Red Velvelt Cake, Tia Boogie