A family birthday tradition from my Dad's mother. Grandma’s Red Velvet Cake ½ cup butter or margarine 1 ½ cup sugar 2 eggs 2 T. cocoa ¼ cup red food colouring 2 ½ cup flour 1 tsp. baking powder 1 tsp. salt 1 tsp. baking soda 1 T. white vinegar 1 cup buttermilk ·Prepare (grease and flour) two 9”, three 8” or one 9x13” cake pan. Preheat the oven to 350F. ·Cream butter with sugar. Add 2 eggs and blend. ·Make a paste of the cocoa and food colouring. Add to the creamed mixture. Blend well. ·Sift flour, baking powder and salt together in a bowl. ·To prepare liquid ingredients: Add vanilla to buttermilk*. Dissolve baking soda in vinegar. Add vinegar mixture to buttermilk. ·Alternately add the dry and liquid ingredients to the creamed butter mixture in thirds. Beat until smooth. ·Pour into prepared cake pans. Bake at 350F for 30-35 minutes. *If buttermilk is not available, add 1 T lemon juice to a 1 cup measure. Fill with milk. Buttercream Frosting A delicious icing – not too sweet. 5 T instant blending flour 1 cup milk 1 cup butter 1 cup icing sugar 1 tsp. vanilla ·Heat milk in a double boiler. Slowly add flour stirring constantly to make a smooth paste. Cook, stirring, until thick. ·Remove from heat and cover with plastic wrap. Cool to room temperature. ·Cream butter, sugar and vanilla. ·Add flour mixture 1 tsp. at a time and continue to beat until very fluffy. ·Frost cake. https://farm4.staticflickr.com/3267/3245079958_8f81cd177a_b.jpg