1 tbsp. vinegar
1 oz. red food coloring
1 tbsp. cocoa
2 c. sugar
1 c. butter
2 1/2 c. cake flour, sifted
1 c. buttermilk
2 eggs
1 tbsp. vanilla
1/2 tsp. salt, sifted into the cake flour
1 1/2 tsp. baking soda, dissolved in buttermilk

Cream sugar and butter. Add eggs and beat until fluffy. Make paste of cocoa and vinegar, then add to mixture. Sift flour and salt together and add to mixture alternately with buttermilk. Add vanilla and food coloring.

Bake at 325°F to 350°F for approximately 30 minutes.

Icing For Red Velvet Cake:

1/2 c. Crisco
1/4 c. butter
1 c. sugar
1 c. milk
4 tbsp. flour or cornstarch
1 tsp. vanilla flavoring

Cook flour and milk until thick. Set aside to cool. Cream shortening and butter until light and fluffy. Add sugar. Beat 4 minutes. Add milk and flour paste and beat another 4 minutes. Add vanilla flavoring and spread on cake layers.

Optional: Add coconut and/or pecans to filling before spreading.