1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 tsp. cocoa
2 oz. red food coloring (that is right 2 oz. is correct)
1 tsp. salt
1 tsp. vanilla
1 c. buttermilk
2 1/2 c. sifted cake flour
1 1/2 tsp. vinegar
1 tsp. baking soda, level

Cream shortening, sugar, and eggs. Make a paste with cocoa and food coloring and add to the creamed mixture. Mix salt and vanilla with buttermilk and add alternately with the flour to the creamed mixture. Then mix soda and vinegar and fold into the mixture. DO NOT BEAT. Bake in two pans 9 inches in diameter the have been greased and floured. Bake 30 minutes at 350 degrees.

FROSTING:

5 tbsp. flour
1 c. milk
1 c. granulated sugar
1 c. butter
1 tsp. vanilla

Cook flour and milk until thick, stirring constantly. Let cool until cold. Cream together sugar, butter and vanilla. Add to cold flour mixture, beat until the consistency to spread. (When finished it looks like whipped cream, but until then it is curdy).

Double Reminder: The 2 ounces of red food color in the cake is the correct amount and this is the reason for the color and texture of the Red Velvet.

This cake is from the Waldorf-Astoria Hotel in New York City. A lady asked the chef for the recipe and was told that it would cost her $300.00. She paid the $300.00 and then proceeded to send copies to everybody she knew.