DailyInbox.com: The Recipe File -- Red Velvet Cake

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Title: THE RECIPE FILE

Please visit our sponsor DIB Presents... DIB Mall DailyInbox's Inspiration Store Education Store Daily Inspiration Chicken Soup For the Soul Reader's Digest's Cybersmiles PAX TV's Proverbs Plus Volunteers of America's Bible Verses Zig Ziglar's Encouraging Word Ragan Publications' Bits and Pieces Family First's Family Minute All Pro Dad Military.com's America in Uniform DailyInbox's Messages Quotes Daily Reflections Daily Education Heloise's Heloise's Hints History Channel's This Day in History Good Housekeeping's Site of the Day Biography Channel's Born on This Day Junior Leagues' Recipe File LifeTip.com's LifeTips   The Holidays are coming. Are you "long on list" but "short on budget"? Shippingonly.com. solves the dilemma of finding thoughtful but inexpensive gifts. Nearly a hundred quality items to choose from, each for just the cost of shipping and handling. That's all! Spread the joy of giving...but save the biggest part of your budget for the ones closest to you. http://wetrack.it/shippingonly/af.cgi?aid=60&ent=53 Print this recipe Send this recipe to a friend Desserts: Red Velvet Cake from River Road Recipes II... A Second Helping INGREDIENTS FOR CAKE: 2 ounces red food coloring 2 teaspoons cocoa, heaping 1/2 cup shortening 1-1/2 cups sugar 2 eggs 1 cup buttermilk 2-1/2 cups flour 1 teaspoon salt 1 teaspoon vanilla 1 teaspoon soda 1 teaspoon vinegar INGREDIENTS FOR ICING: 3 tablespoons flour 1 cup milk 1 cup margarine 1 cup sugar 1 teaspoon vanilla TO PREPARE CAKE: Make a paste of red food coloring and cocoa.  Cream shortening and sugar thoroughly.  Add eggs and mix well, then add the paste.  Add buttermilk alternately with the flour and salt.  Beat well after each addition and then add vanilla.  Put soda into the vinegar and fold into the batter.  Pour batter into 2 greased 9-inch cake pans and bake in a 350 degree oven for 25 to 30 minutes.  Cool and split each layer in half, making 4 layers.  Frost layers with icing. TO PREPARE ICING: Cook flour and milk until thick.  Then cool.  Be sure it is cool.  Cream together margarine and sugar.  Add vanilla.  Beat the two mixtures together until the consistency is that of whipped cream. SERVES 8 Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved. Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298. The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.           Subscription Information You are subscribed with e-mail address:  archive@jab.org To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]