Miriam’s Red Velvet Cake

This recipe was a favorite of a college friend who was from New Orleans.

½ cup shortening (Crisco)
1 ½ cups sugar
2 eggs
2 cups flour
½ teaspoon salt
1 Tablespoon cocoa
1 teaspoon vanilla
1 cup buttermilk
2 oz. red food coloring
1 teaspoon soda
1 Tablespoon vinegar

Cream the shortening and sugar.  Add the eggs and beat.  Sift the flour, salt, and cocoa three times.  Add to the mixture.  Add vanilla, buttermilk, food coloring and beat well.  Fold in soda that was dissolved in the vinegar.

Pour mixture into a greased in two 8” cake pans and bake at 350oF for 30 – 35 minutes.

1 cup milk
¼ cup flour
Dash salt
½ cup shortening
1 stick margarine (or butter)
1 cup powdered sugar
1 teaspoon vanilla
1 package coconut

Cook the milk, flour, and salt on low heat to a thickened “pudding” stage.  Allow to cool.  Cream the shortening, margarine, sugar, and vanilla.   Add the “pudding” and beat well until smooth.  Spread on cake and sprinkle with coconut.

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