Red Velvet Cake (from scratch)

2 Tbsp unsweetened cocoa
2 oz red food coloring
2 eggs
1/2 cup shortening
1 cup lowfat buttermilk
1 tsp vanilla
1 tsp salt
2 1/2 cups flour
1 1/2 baking soda
1 tsp white vinegar

In a small bowl, blend food coloring and cocoa into a smooth paste; set aside. In medium mixing bowl, cream together eggs, shortening, sugar, vanilla, and buttermilk until fluffy. Add flour and salt and mix into smooth batter. In small cup mix baking soda and vinegar; fold into batter. Pour into 2 9 inch round greased and floured cake pans. Bake at 350 for 30 minutes or until a toothpick inserted into the center comes out clean.

*Makes 1 9 inch round two layer cake. Cut into 16 3/4 inch slices. This recipe does not account for frosting so that will have to be added to your counter separately.

Serving Size: 16 3/4 in slices

Number of Servings: 16

Recipe submitted by SparkPeople user SARAHC51977.