DESSERT - Red Velvet Cake

3 Tbsp unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 tsp salt
1 tsp vanilla extract
1/2 cup white sugar
2 eggs
2 - 1/2 cups all purpose flour, sifted
1 - 1/2 tsp baking soda
1 tsp white vinegar

1 cup milk
5 tbsp all purpose flour
1 cup white sugar
1 cup butter
1 tsp vanilla extract

1. grease two 9 inch round pans. Preheat oven to 350 degrees. Make a paste of cocoa and food coloring. Set aside.

2. Combine the buttermilk, salt, and 1 tsp vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar then gently fold into the cake batter.

3. Pour batter into prepared pans. Bake in the pre-heated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

4. To make icing: in a saucepan, combine the milk and 5 tbps flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 tsp vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.