Red Velvet Cake

Pan Size: 9×13-inch pan
Baking Time: 30-35 minutes
Temperature: 350°

CAKE:

• 1 c. margarine
• 1 1/2 c. sugar
• 3 eggs
• 1 tsp. vanilla
• 2 1/2 c. cake flour
• 2 tbsp. cocoa
• 1 1/2 tsp. baking soda
• 1 c. buttermilk
• 1 1/2 tsp. vinegar
• 1 oz. red food coloring

FROSTING:

• 4 tbsp. flour
• 1 c. milk
• 1 c. butter
• 1 c. sugar
• 1 tsp. vanilla

CAKE:

1. Cream the margarine and sugar.
2. Add the eggs, one at a time and beat well after each egg.
3. Add vanilla and beat.
4. Sift the dry ingredients.
5. Mix the buttermilk, vinegar, and coloring.
6. Add the dry ingredients and liquid alternately.
7. Bake in a 9×13-inch pan at 350° for 30-35 minutes.

FROSTING:

1. Cook and make a paste with the flour and milk.
2. Cool paste.
3. Cream the butter and sugar.
4. Add the vanilla and cooled flour paste.
5. Beat until fluffy, like whipped cream.
6. Frost the completely cooled cake.

NOTE: This cake is very light and not sweet!