Betty Sterner's Red Velvet Cake and Icing

Here is another recipe that my mom let me borrow tonight. This was another one of my favorite cakes from childhood and it came from a family friend. As with many old family recipes, the directions aren't very clear; I will do my best. If anyone has any suggestions, please let me know.

• Ready In: 55 mins
• Serves: 24
• Yields: 1 9 x 13 inch pan

Ingredients

• FOR THE CAKE

• 1 1⁄2 cups sugar
• 1⁄2 cup  Crisco
• 2  eggs
• 2  ounces  red food coloring
• 2  tablespoons  cocoa (heaping, Hershey's)
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla
• 1  teaspoon baking soda
• 1  tablespoon vinegar
• 2 1⁄2 cups flour
• 1  cup buttermilk

• FOR THE ICING

• 5  tablespoons flour
• 1  cup milk
• 1  cup sugar
• 1⁄2 lb butter
• 1  teaspoon vanilla

Directions

1. Preheat oven to 350 degrees.
2. Prepare a 13 x 9 x 2 inch pan.
3. Cream together the sugar and the Crisco.
4. Add the eggs to this and mix well.
5. Slowly add in the red food coloring, cocoa, salt and vanilla.
6. Dissolve the baking soda in the vinegar.
7. Add to the above mixture and beat well.
8. Alternate the additions of the sifted flour and buttermilk.
9. Bake for approximately 35 minutes.
10. TO MAKE THE ICING:.
11. While the cake is baking, on the stove, cook the flour and milk until stiff.
12. Set aside until it cools.
13. Cream the sugar, butter and vanilla well.
14. Add to the cooked flour and milk and beat for 15 minutes.
15. When you are done with the cake, it should be kept in the refrigerator.