Red Velvet cakes were quite the rage when I was growing up and the recipe has lived in my aluminum recipe box for years. It is an elegant cake for special occasions, always made in layers. It is more moist and dense than modern box-mix Red Velvet Cakes. Finish it with Buttercream Frosting.

Original Red Velvet Cake

Heat oven to 350 degrees. Grease and flour two 9-inch layer pans.

1/2 c (1 stick) butter or margarine
1 and 1/2 c sugar
1 tsp vanilla
2 eggs
1 T red food coloring
2 c flour
1/4 c cocoa powder
1 c sour milk (put 1 T vinegar in measuring cup, fill to 1 c with milk)
1 and 1/2 tsp baking soda
1 T white vinegar

1. Cream together butter and sugar.
2. Add eggs, vanilla, and food coloring. Beat well.
3. In another bowl, stir together flour and cocoa.
4. Add dry mixture alternately with buttermilk to butter mixture. Beat well.
5. Stir baking soda into vinegar, and immediately blend into batter. Do not beat!
6. Pour batter into prepared pans.

Bake for 30-35 minutes, until centers are done.

Cool for ten minutes in pans. Then remove to wire racks to finish cooling.

Frost with Buttercream Frosting.