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Red Velvet Cake

1/2 Cup Shortening
1 1/2 Cup Sugar
2 Eggs
2 Tbsp. Watkins Pure Baking Cocoa
1 teas. Salt
2 oz. Red Food Color
1 Cup Buttermilk
1 Tbsp. Vinegar
1 teas. Baking Soda
1 teas. Watkins Vanilla, Original Double-Strength
2 1/4 Cup Sifted Cake Flour

Instructions:
Cream shortening, sugar, and eggs. Make paste of cocoa and part of food color. Add this and rest of color to creamed mixture. Sift flour and salt; add alternately with buttermilk. Add vinegar. Stir soda and Watkins Vanilla together and add to batter. Mix well. Bake in two 8-inch pans 30 minutes at 350 degrees. Cool and slit each layer in half. Ice with icing of your choice. (Can also use three pans and omit splitting layers.)

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