Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Red Velvet Cake

½ cup shortening

1½ cups sugar

2 eggs

1 t. vanilla

1 t. Adams Butter Flavor

Two ½-oz. bottles red color

3 T. (level) cocoa

2½ cups sifted cake flour

1 t. salt

1 t. soda

1 cup buttermilk

1 T. vinegar

1 lb. Confectioners sugar

½ cup shortening

1 T. Adams Best Vanilla

¼ t. Adams Butter Flavor

½ t. salt

5 T. milk (approx.)

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Cream shortening, add sugar gradually and cream until light and fluffy.  Add eggs one at a time, beating vigorously after each addition.  Add flavors.  Make a paste of cocoa and food coloring and blend in.  Sift dry ingredients together and add alternately with buttermilk.  Add vinegar with last half of buttermilk.  Beat only until smooth.  Bake in 3 greased and floured 8” or 9” pans for 20-25 minutes at 350º, or until cake tester comes out clean.  Cool 10 minutes, remove from pans and cool completely. NO-COOK ICING: Sift confectioners sugar.  Blend well about ½ the sugar with shortening, flavors and salt.  Alternately add rest of sugar and enough milk to get a smooth spreading icing.

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