Red Velvet Cake


½ cup shortening

1 ½ cups sugar

2 large eggs

2 ounces red food coloring

2 Tablespoons Hershey’s Special Dark powdered cocoa

2 ½ cups all-purpose flour

1 teaspoon salt

2 cups buttermilk

1 teaspoon baking soda

1 Tablespoon white vinegar


Cream shortening and sugar in a large mixing bowl. Add eggs, one at a time, mixing after each addition. Mix together the red food coloring and cocoa to form a smooth paste, adding it to the cake mix to avoid lumps. In a medium bowl sift flour and salt together, adding it to the mix alternating with the buttermilk. Fold the baking soda and vinegar in last. Grease and flour two nine inch cake rounds and pour equal amounts of batter into each. Bake at 350 degrees for 30-35 minutes or until done. Remove from rounds before completely cool and place on wire rack to finish cooling. Do not frost until completely cool.