Red Velvet Cake

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   Preheat oven to 350u00b0. In a small bowl, combine cocoa and food coloring to make a paste. Set aside. In a large bowl, cream shortening, sugar and vanilla with a mixer. Add eggs and beat to blend. Add cocoa paste to mixture; beat well. Sift flour into a medium mixing bowl. Add flour alternately with buttermilk to the mixture. Beat well. Mix in vinegar. Pour batter into two 9-inch pans and bake at 350u00b0 for 35 to 40 minutes. Cool, split and frost. To split: Use thread or dental floss. Use a sawing motion to split each layer so there are 4 layers.

* Per serving · 4 servings · Values may vary.

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