White Lily Red Velvet Cake

Prep Time: 30 min
Cook Time: 25 min
Makes: 12 servings

•	Crisco® Flour No-Stick Spray
•	2 tablespoons unsweetened cocoa powder
•	2 ounces red food coloring
•	1/2 cup Crisco® All-Vegetable Shortening
OR	1/2 stick Crisco® All-Vegetable Shortening Sticks
•	1 1/2 cups sugar
•	2 large eggs, lightly beaten
•	1 teaspoon vanilla extract
•	2 1/4 cups White Lily® All Purpose Flour
•	1 teaspoon salt
•	1 cup buttermilk
•	1 teaspoon vinegar
•	1 teaspoon baking soda
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FROSTING
•	1/2 cup butter, unsalted
•	1/2 cup Crisco® All-Vegetable Shortening
OR	1/2 stick Crisco® All-Vegetable Shortening Sticks
•	1 cup sugar
•	3 tablespoons White Lily® All Purpose Flour
•	2/3 cup milk, room temperature
•	1 teaspoon vanilla or almond extract

1.	HEAT oven to 350°F. Coat two 9-inch or three 8-inch round cake pans with flour no-stick cooking spray.
2.	COMBINE cocoa and food coloring in small bowl. Beat shortening and sugar in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla and cocoa mixture.
3.	COMBINE flour and salt in small bowl. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vinegar, using a spoon, until well blended. Add baking soda, gently stirring until well blended. Pour into prepared pans.
4.	BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool on wire rack 10 minutes before removing from pans. Cool completely on wire rack. If using 9 inch pans, split layers horizontally. Frost with Fluffy Frosting or Cream Cheese Frosting.
	FLUFFY FROSTING
1.	BEAT butter, shortening and sugar in medium bowl with electric mixer until light and fluffy. Add flour 1 tablespoon at a time, mixing well between each addition. Add milk and extract. Beat until light and fluffy.