Red Velvet Cake
Cameron Runyon
Participant in the 2010 Logan County Fair Cake Classic

1 c. butter, softened
1 ½ c. sugar
2 eggs
1 oz. red food coloring (one bottle)
1 tsp. salt
1 tsp. baking powder
1 T. cocoa

2 ½ c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 tsp. vinegar

Cream together the butter, sugar, and eggs. Add food coloring to the creamed mixture. Sift together all of the dry ingredients. Alternate, adding flour mixture and buttermilk into the creamed mixture. Add the vanilla and vinegar. Bake for 30 minutes at 350⁰F in 3 8-inch layer pans, lined with waxed paper.

Red Velvet Frosting
1 c. milk
5 T. all-purpose flour
¾ c. butter, softened
1 ½ c. sugar
4 T. shortening
2 tsp. vanilla

Whisk together milk and flour in a saucepan. Cook, stirring constantly, until thick (like paste), about 5 minutes. Cool. Place with remaining ingredients in a bowl. Beat at high speed until consistency of whipped cream. Frost cake