RED VELVET CAKE

1/2 cup shortening 1 teaspoon vanilla
1-1/2 cups sugar 1 cup buttermilk
2 eggs 2-1/2 cups sifted cake flour
1/4 cup cochineal (from drug store) 1 tablespoon vinegar
2 teaspoons cocoa 1 teaspoon baking soda
1 teaspoon salt

Cream shortening and sugar thoroughly. Add eggs, one at a time, beating well for 1 minute. Mix
cochineal and cocoa to a paste. Add to batter. Add salt. Beat well. Add vanilla to buttermilk.
Sift and measure cake flour and add alternately to the egg mixture with the buttermilk. Mix in
the combined soda and vinegar. Stir in well. Bake in two greased 9 x 9 inch layer pans, in
moderate oven, 350 deg. F., for 30 to 40 minutes or until done.

Icing: Mix 5 teaspoons flour with 1 cup milk to make a smooth paste. Cook until thick. Cool.
Cream 1 cup butter (must be butter) with 1 cup sifted icing sugar and 1 teaspoon vanilla. Beat
with mixer, adding a little of the cooled paste at a time to make one of the best fillings or icings
you've ever tasted. (Use a few drops red food coloring and water to replace cochineal)

ICINGS AND FILLINGS
COCONUT PRALINE TOPPING

1/3 cup butter Dash salt
1/2 cup brown sugar, firmly packed 1/2 teaspoon vanilla
1/4 cup light cream 1 cup flaked coconut
Melt butter in pan. Remove from heat and add remaining ingredients. Mix well. Spread care-

fully, a small amount at a time, over hot, freshly-baked cake. Return to 350 deg. F. oven to
brown, about 10 minutes.

BUTTERFLY FROSTING

1 egg white, chilled 1/2 cup boiling water
1 cup white or brown sugar Flavoring
1/4 teaspoon cream of tartar

Combine egg white, sugar and cream of tartar in mixing bowl. Add boiling water and immediately
beat at high speed until thick and fluffy. Add flavoring.

BROWN BUTTER ICING
1/4 cup butter 1-1/2 teaspoons vanilla
2 cups icing sugar 1 to 2 tablespoons hot water

2 tablespoons cream

Melt butter slowly until light brown. Remove from heat and add the rest of the ingredients with
enough hot water to make a smooth icing of spreading consistency.

RICH CREAM FILLING

2/3 cup sugar 2 eggs or 4 egg yolks, slightly
5 tablespoons flour beaten

1/4 teaspoon salt 1 teaspoon vanilla
2 cups milk 3/4 cup butter

Combine dry ingredients in top of double boiler. Stir in milk gradually. Cook over boiling water
until thickened, stirring constantly. Cover. Cook 10 minutes, stirring occasionally. Stir a little
of the hot mixture into the slightly beaten egg yolks; slowly stir back into the hot mixture. Cook
over hot, not boiling, water for another 2 minutes, stirring constantly. Add vanilla. Beat in the
creamed butter a little at a time, beating thoroughly. Chill. (For a less rich filling, the butter
may be omitted.) This filling is suitable for filling eclairs, puffs and French pastries.

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