Subj:  Red Velvet Cake
From:  TRISHP

Red Velvet Cake

2 1/2 c. sifted cake flour
1/2 tsp. salt
3 Tbsp. instant chocolate mix
1/2 c. butter
2 eggs
1 1/2 c. sugar
2 (1 oz. - yes, two bottles) red food coloring
1 tsp. vanilla
1 c. buttermilk
1 Tbsp. white vinegar
1 tsp. soda

Sift together flour, salt and instant chocolate mix.  Cream butter and sugar.  When well
creamed, beat in whole eggs, one at a time.  Blend well and add food coloring and
vanilla.  Mix buttermilk, vinegar and soda; add alternately with dry ingredients to the
creamed mixture.  Blend at low speed on electric mixer between each addition.  Grease
and line two 9s.  They must be at least 1 1/2 inches deep, as cake rises high.  Pour in
batter and bake in pre-heated 350 degree oven about 30 minutes or until done; don't
overbake.  Remove from oven and cool on racks 15 minutes.  Remove from pans and
continue cooling on racks before frosting.  Frost with Mystery Icing.

Mystery Icing:
4 Tbsp. flour
1 c. sweet milk
1 c. granulated sugar
1 stick margarine
1/2 c. other non-liquid shortening
3 tsp. vanilla
1/4 tsp. salt

Blend flour and milk.  Cook until mixture thickens to the consistency of cream.  Cool,
but don't chill.  Cream sugar, margarine and other shortening, adding salt and vanilla. 
Ad the slightly cooked flour mixture and continue beating until fluffy.  Spread
generously between layers and over all the cake.  This makes a large gorgeous red cake
with icing that never hardens.  May decorate the top of the cake with finely chopped
pecans.  May use cream cheese icing instead of this one (if short of time).  Be careful with
the cake batter - the red food coloring will stain towels, etc.  This cake is beautiful for the
holidays!  Enjoy!